How can I store the Zucchini and Pumpkin Cake?

You can store the Zucchini and Pumpkin Cake. Let the cake cool completely, wrap it in plastic wrap or store it in an airtight container and place it in the refrigerator. This will keep the cake fresh for about 3-4 days. You can also freeze the Zucchini and Pumpkin Cake. Slice the cake, wrap each slice individually in plastic wrap and place them in a freezer-safe bag or container. The cake can be stored in the freezer for up to 3 months.

Zucchini and pumpkin cake

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3 eggs 3 tbsp agave syrup 1 tsp turmeric 1 tsp bicarbonate 1 tsp salt or less, to taste 1 tsp finely ground or finely chopped lemongrass zest of 1 lime 125 g zucchini 125 g pumpkin (preferably butternut)

150 ml peanut oil 200 g whole wheat flour 40 g walnuts or other nuts, finely ground 3 cm fresh ginger a bundt cake pan

For finishing powdered sugar

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Ingredients

What do you need?

Quantity: 1 large family cake

3 eggs
3 tbsp agave syrup
1 TL turmeric
1 tsp bicarbonate
1 tsp of salt or less, to taste
1 tsp finely ground or finely chopped lemongrass
Sixthe of 1 lime
125 g zucchini
125 g pumpkin (preferably butternut)

150 ml peanut oil
200 g whole wheat flower
40 g walnuts or other nuts, finely ground
3 cm fresh ginger
A turban Cake Form

For the finish
powdered sugar

150 ml peanut oil
200 g whole wheat flower
40 g walnuts or other nuts, finely ground
3 cm fresh ginger
A turban Cake Form

For the finish
powdered sugar

Preparation method

How do you make this?

-> Ingredients (for a large family cake) 3 eggs 3 tbsp agave syrup 1 fluorescent syrup 1 fluorescent bicarbonate 1 fluorescent salt or less, to taste 1 fluorescent crushed or finely chopped lemon grass sixte of 1 lime 125 g of pumpkin (preferably butternut)

150 ml peanut oil 200 g whole -grain flower 40 g walnuts or other nuts, finely ground 3 cm fresh ginger a turban cake mold

For the powdered sugar finish

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