Bizcocho de espelta, calabacín y limón

Ingredientes

• 150 g coconut oil (5 1/4 oz)
• 275 g raw sugar (1 1/4 cups)
• 3 eggs
• 300 g zucchini (grated)
• zest and juice of 2 large lemons
• 300 g wholemeal spelt flour (2 cups)
• 60 g almond meal (1/2 cup, ground almonds)
• 1 tsp 1/2 baking powder
• tsp 1/2 bicarb soda (baking)
• GLAZE:
• 1/2 cup icing sugar
• 1/2 tsp lemon zest
• juice of half a lemon

Preparación

1. 1

   Preheat the oven to 180 celsius (350 Fahrenheit) and grease a 23cm (9 inch) cake tin and line the base and sides with baking paper.

2. 2

   Place the coconut oil, sugar and eggs in a bowl and whisk to combine. Stir through the zucchini, lemon juice and zest. Place the flour, baking soda, baking powder, and ground almonds in a separate bowl and stir to combine. Add the dry mixture to the wet and mix until well combined.

3. 3

   Pour the mixture into the prepared tin and smooth the top. Bake for 50 minutes to 1 hour, or until cooked. Remove the cake from the tin and allow to cool on a wire rack.

4. 4

   To make the glaze mix the icing sugar, lemon zest and juice until you have a pourable consistency. Pour the glaze over the top of the cake.