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Gluten-Free Orange, Zucchini & Rosemary Cake
Ingredients
  • 1 large zucchini, grated
  • ½ teaspoon salt
  • 1 ⅓ cups (140g) almond flour
  • ½ cup (70g) gluten-free flour (such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon baking powder
  • ½ cup (75g) coconut sugar
  • ¼ cup (59ml) olive oil
  • Juice and finely grated zest from 1 orange (¼ cup juice, 1 tablespoon zest)
  • 2 large eggs
  • ¼ cup (30g) confectioner’s sugar
  • 24 (72g) raspberries
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