Lemon Courgette Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the zucchini, cut off the ends. Coarsely grate the courgettes, mix with salt and put them in a sieve, let them stand for about 15 minutes to allow the liquid to drain

2. 2

   Wash lemon thoroughly, grate dry, finely grate peel. Halve the lemon, squeeze the juice. Mix flour, starch, baking powder and baking soda

3. 3

   Beat the butter, 250 g sugar and 1 packet of vanilla sugar until creamy with the whisk of the hand mixer. Eggs single

4. 4

   stir in. Add lemon juice and zest and stir in. Alternately stir in cream cheese and flour mixture

5. 5

   Place the zucchini on a piece of kitchen paper and drain well. Fold in portions with a dough scraper. Put the dough into a well-greased, floured box form (30 cm long; 2.75 litres capacity), smooth it down

6. 6

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove from the oven, place on a cake rack and allow to cool in the tin for approx. 45 minutes. Carefully turn out of the tin and let it cool down

7. 7

   Caramelise 75 g sugar in a pan without fat at low to medium heat. Add the pistachios, mix in, immediately place on a piece of oiled aluminium foil and allow to cool

8. 8

   Whip the cream with the whisk of the hand mixer, pour in 2 sachets of vanilla sugar and beat until stiff. Pour cream in two portions into a piping bag with flat leaf spout. Spray onto the cake in a wave shape next to each other. Coarsely chop the pistachios and sprinkle on the cake. Arrange on a plate

9. 9

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
230 kcal

CARBS
24 g

FATS
13 g

PROTEINS
3 g