Zucchini Cake with Blood Orange Caramel

Ingredients

• 3 cups chopped zucchini
• 2 1/4 cups gluten free all purpose baking flour
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup hot water
• 1/2 cup vegetable oil
• 2 tsps baking powder (sodium aluminum sulfate, double acting)
• 1 tsp baking soda
• 2 tsps cinnamon
• 1 tsp ground cardamom
• 1/2 tsp nutmeg (ground)
• 1 dash sea salt
• 1 tsp allspice ground
• 1 tsp ginger (ground)
• 4 blood oranges
• 1/4 cup confectioners powdered sugar
• 1 oz elderflower liqueur

Directions

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