Zucchini Cake with Blood Orange Caramel

Ingredients

• 1 oz elderflower liqueurNutrition
• 1 dash sea saltNutrition
• 1/4 cup confectioners powdered sugarNutrition
• 1/2 cup sugarNutrition
• 1/2 cup vegetable oilNutrition
• 1/2 cup hot waterNutrition
• 2 1/4 cups gluten free all purpose baking flourNutrition
• 4 blood orangesNutrition
• 1 tsp allspice groundNutrition
• 1 tsp ground cardamomNutrition
• 2 tsps cinnamonNutrition
• 1 tsp ginger (ground)Nutrition
• 1/2 tsp nutmeg (ground)Nutrition
• 3 cups chopped zucchiniNutrition
• 2 tsps baking powder (sodium aluminum sulfate, double acting)Nutrition
• 1 tsp baking sodaNutrition
• 1/2 cup packed brown sugarNutrition

Directions

1. 1Pre-heat oven at 350 °F. In a bowl, shred zucchini through a grater then drain. Add oil and hot water.
2. 2Combine dry ingredients in a separate bowl.
3. 3Fold wet ingredients into dry until incorporated.
4. 4Fill a greased baking dish with batter. Bake for 45-50 minutes.
5. 5Combine the juice of blood oranges with liqueur and powdered sugar in a saucepan. Cook on low until dark and bubbly.
6. 6Turn out the cake onto a dish and drizzle the caramel over it.

Nutrition per serving

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