Over the years I developed more of a taste for healthier food. When you start eating better it is very hard to back to industrial and lower quality food. You will find that the food you used to eat and enjoy does not satisfy you any longer, your tastebuds get more and more demanding!
This is good though as ultimately you will feel better for it and you will have more energy too. You are what you eat after all. Better to have less quantity but good quality.
And in respect to healthy food, this wholemeal spelt zucchini loaf cake made with olive oil, pistachios, orange zest and cinnamon is a fabulous one. The recipe comes from "Pomora", a company I collaborated with last year. They supply quality olive oil straight from Italy and I made several recipes using this oil, check out my tomato and mozzarella tart which all my family loved.
As you know olive oil is king in any Italian kitchen. You can use olive oil almost anywhere in your cooking: in pasta and risotto dishes, with meat and fish and in cakes too. I find it so much lighter in cakes compared to butter.
I used wholemeal spelt flour (you know how much I love ancient grains!) instead of wheat flour. It is interesting how zucchini go so well in cakes and this is also very perfumed with the orange zest, the cinnamon and the vanilla. My kind of cake!
- Prep Time : 20 minutes
- Cook Time : 45 minutes
- Yield : 6
- wholemeal spelt flour (or wheat flour) - 300 g - 2 cups
- eggs - 2
- brown sugar - 100 g - just over 1/2 cup
- vanilla essence - 1 tsp
- olive oil - 100 ml - 3.3 fl oz
- orange zest - of 1 orange
- zucchini - 350 g - 2 cups
- cinnamon - 1 tsp
- baking powder - 1 tsp
- pistachios shelled - 75 g - 1/2 cup
- For the glaze:
- jam (orange or apricot) - 2 tbsp
- water - 1 tbsp
- pistachios shelled - 2 tbsp
Preheat the oven at 180C or 350F.
In a bowl whisk the eggs with the sugar and add the olive oil. Finely grate the zucchini and add them to the mixture with the cinnamon, the orange zest and the vanilla essence.
In a separate bowl mix the flour, the pistachios roughly chopped and the baking powder then add it to the egg's mixture.
Pour the mixture into a a 1Kg or 2.2 lbs loaf pan and line the base with parchment paper.
Bake it for about 45 minutes. When it is cooked let it cool down in the pan for 10 minutes before removing it from the mold.
In a pan heat up the jam with 1 tbsp of water and brush the top of the cake with it and then scatter over the chopped pistachios.