Zucchini Cake With Cover

Zucchini Cake With Cover

ingredients:

2 cups (tea) green squash averages
  grated without seeds
2 cups (tea) of wheat flour sifted
1 cup (tea) of sugar
½ cup (tea) of oil
½ cup (tea) of coconut milk
1 cup (tea) of seedless raisins
1 spoon (soup) shallow baking powder
1colher of (tsp) ground cinnamon
1 spoon (soup) spoon of lemon zest
1 pinch of salt

coverage:

1 cup (tea) milk
1 cup (tea) of sugar
1 cup (tea) of chocolate powder
1 spoon (soup) of butter

Decoration:

Decorate the cake with zest, chocolate and cherries in syrup drained


How to Prepare the cake:

Grate the zucchini, throw in boiling water, strain and squeeze, and let cool.

Hitting the blender, eggs, oil, coconut milk and zucchini, add the flour, sugar, baking powder, salt, cinnamon, lemon zest.

Place the dough in a hole in the center, greased with butter and sprinkle with flour, pour the batter, smoothing fine.

The dough should be less than half the height of fashion, growing enough.

Take to bake in preheated oven 180 º C to medium blush.

To see if the cake is baked pierce a toothpick, if comes out clean, the cake is baked.

If the toothpick comes out wet, lower the oven to 150 º leave for more 15'minutos minutes.

How to Prepare the Topping:

Place in a saucepan the milk, sugar, cocoa powder, and butter, bring the fire until you have a thick syrup.

Place cake baked in a large porcelain dish.

Play the hot syrup on hot cake.

When cold, sprinkle the grated chocolate and garnish with cherries