The Frog King Bundt cake

Name: The Frog King Bundt cake
Cook time: 1 h 15 min
Total time: 4 h 15 min
Yield: 15
Ingredients: 100 g Courgette; 1 collar Lemon balm; 100 g Pistachio kernels; 200 g Butter; 200 g Sugar; 1 pck. Vanilla sugar; 7-10 Tbsp Salt; 5 Eggs (Gr. M); 250 g Flour; 1 pck. Baking Powder; 3 Organic limes; 7-10 Tbsp Fat and flour; 150 g Icing sugar; 1-2 TABLESPOONS Lime juice; 7-10 Tbsp Gold Pearls

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

The frog loves anything green: pistachios, grated zucchini and lemon balm. Wrapped in a juicy cake, these ingredients also please little princesses very

COOK TIME
75 mins

TOTAL TIME
255 mins

Ingredients

Servings: 15

100 g Courgette
1 collar Lemon balm
100 g Pistachio kernels
200 g Butter
200 g Sugar
1 pck. Vanilla sugar
7-10 Tbsp Salt
5 Eggs (Gr. M)
250 g Flour
1 pck. Baking Powder
3 Organic limes
7-10 Tbsp Fat and flour
150 g Icing sugar
1-2 TABLESPOONS Lime juice
7-10 Tbsp Gold Pearls

Directions

1
Wash, clean and finely grate the zucchini. Wash the lemon balm and remove the leaves. Finely chop lemon balm and pistachios in the universal chopper.
2
Cream butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer. Stir in the eggs one by one. Mix flour and baking powder. Add the pistachio mixture, zucchini and the zest of 1 lime. Spread the dough into a greased, flour-dusted ring cake tin (2.5 l capacity).
3
Bake the ring cake in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for 45-60 minutes. Leave to cool in the mould for approx. 15 minutes, then carefully turn out onto a rack. Let it cool down.
4
For the icing, mix icing sugar, peel of 1 lime and lime juice to a smooth icing. Spread the icing on the cake. Sprinkle with gold pearls and zest of 1 lime. Leave to dry.