Aloe Vera Courgette Marble Cake

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 4
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 2 Courgettes (about 200 g each)
  • 310 g warm butter
  • 225 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 6 Eggs (size M)
  • 500 g Flour
  • 1 package Baking Powder
  • 75 ml Aloe Vera Drink (low-fat yoghurt drink with 10% Aloe Vera)
  • 40 g Icing sugar
  • 150 g ripened cream
  • 3 TABLESPOONS Lemon juice
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Zucchini washing, cleaning. Peel 1 zucchini with a zest ripper in fine strips. Blanch briefly in boiling water, drain on kitchen paper. Grate both zucchini. Cream 250 g butter, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other.

  2. 2

    Mix flour and baking powder and stir in alternately with aloe vera. Fold in grated zucchini. Grease the cake pan (Nordic Ware: lily blossom; 2 litres capacity) and dust with flour. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove from the oven and leave to cool for approx. 15 minutes on a cake rack. Then turn out of the tin and let it cool down. Stir 60 g butter for about 5 minutes until creamy. Sprinkle in icing sugar and fold in for about 1 minute. Stir in sour cream and lemon juice. Spread the icing evenly over the cupcake.

  3. 3

    Remove from the oven and leave to cool for approx. 15 minutes on a cake rack. Then turn out of the tin and let it cool down. Stir 60 g butter for about 5 minutes until creamy. Sprinkle in icing sugar and fold in for about 1 minute. Stir in sour cream and lemon juice. Spread the icing evenly over the cupcake. Leave to dry. Decorate the cake with the zucchini strips

  4. 4

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
370 kcal
CARBS
41 g
FATS
20 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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