ZUCCHINI, DATE & PISTACCHIO CAKE

Name: ZUCCHINI, DATE & PISTACCHIO CAKE
Ingredients: 300g zucchini, coarsely grated (makes 2½ cups); ½ teaspoon salt; 125g dates (7 dates), chopped and pip removed; 1 tablespoon boiling water; 150g (¾ cup) raw castor sugar; 2 eggs; 125ml (½ cup) oil, like grapeseed, rice bran or light olive oil; 225g (1½ cups) wholemeal plain flour; 3 teaspoons baking powder; 1 teaspoon bicarbonate of soda; 1 teaspoon mixed spice; 35g (⅓ cup) pistachios, roughly chopped; 12 thinly sliced rounds of zucchini, brushed lightly with oil (optional), for garnish

www.torellofarm.com.au

Think of Fiona's recipe as an alternative to carrot cake. It's easy, wholesome and dairy free. You can serve it with ricotta, lemon and honey for brunch or a mi

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Ingredients

300g zucchini, coarsely grated (makes 2½ cups)
½ teaspoon salt
125g dates (7 dates), chopped and pip removed
1 tablespoon boiling water
150g (¾ cup) raw castor sugar
2 eggs
125ml (½ cup) oil, like grapeseed, rice bran or light olive oil
225g (1½ cups) wholemeal plain flour
3 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon mixed spice
35g (⅓ cup) pistachios, roughly chopped
12 thinly sliced rounds of zucchini, brushed lightly with oil (optional), for garnish