Courgette and carrot cake

Name: Courgette and carrot cake
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 125 g Carrots; 75 g Courgette; 3 Eggs (size M); 100 g Sugar; 100 g ground hazelnuts; 50 g Breadcrumbs; 1/2 coated Tsp Baking Powder; 150 g Icing sugar; 3-4 Tbsp Lemon juice; 7-10 Tbsp Marzipan carrots and lemon balm; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

125 g Carrots
75 g Courgette
3 Eggs (size M)
100 g Sugar
100 g ground hazelnuts
50 g Breadcrumbs
1/2 coated Tsp Baking Powder
150 g Icing sugar
3-4 Tbsp Lemon juice
7-10 Tbsp Marzipan carrots and lemon balm
7-10 Tbsp Grease

Directions

1
Peel carrots. Clean the zucchini. Wash both and grate them coarsely. Separate the eggs. Beat the egg whites and 3 tablespoons of water with the whisk of the hand mixer until stiff. Let sugar trickle in.
2
Add the egg yolks and stir in. Mix nuts, breadcrumbs and baking powder and carefully fold into the egg mixture. Squeeze the grated carrots and zucchini well and fold into the dough. Fill the dough onto a greased baking tray (28 x 23 cm) or into a springform pan (26 cm Ø) and smooth it down.
3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 15 minutes. Let them cool down. In the meantime, mix icing sugar and lemon juice and spread on the cooled cake.
4
Allow to dry. Cut cake into pieces and arrange on a plate. Serve decorated with marzipan carrots and lemon balm. Makes about 9 pieces.