Sweet Zucchini Cake

For the sweet zucchini cake, preheat the oven to 180 °C (top/bottom heat) or 160 °C convection oven.

In a mixing bowl, mix the flour with the baking powder, sugar, salt, spices and orange zest. Add the olive oil and eggs and mix until smooth. Grate the zucchini. Fold into the dough with the basil and almonds.

Pour into a cake pan lined with a little butter and bake in a hot oven for 50-60 minutes.

Let the finished cake cool in the pan for 15 minutes, then turn it out onto a cooling rack and let it cool.

Dust with powdered sugar.

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