Mattia’s versatile veggie cake

Mattia’s versatile veggie cake

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This is Mattia’s super versatile cake recipe, which uses up glut veg like courgettes or beetroot. You can choose your favourite veg, flour, add nuts and/or spices (or not).
What you need
  • 200g gluten free or gluten flour (your choice)
  • 200g raw cane sugar
  • 100g grounded almonds (or hazelnuts, cashew, brazil nuts…)
  • 100ml rapeseed oil (or olive oil, sesame oil)
  • 3 eggs
  • 300g grated/ground beetroot (or courgette, squash, potato, carrot…), do not drain liquid
  • 1 teaspoon bicarbonate of soda
  • Half a teaspoon of nutmeg (or vanilla, cinnamon, grated lemon skin)
What to do
  • Mix your dry ingredients in a big bowl. Then add the grated veg, oil and eggs.
  • Pour batter into an oiled or buttered baking tray.
  • Bake for 40 minutes at 180 degrees Celsius.