Zucchini walnut cake

Name: Zucchini walnut cake
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 200 g Walnut kernels; 2 (approx. 400 g) small zucchini; 6 Eggs (Gr. M); 400 g Sugar; 7-10 Tbsp 3 P. Bourbon vanilla sugar; 1 coated Tsp Salt; 350 ml neutral oil (e.g. rape seed oil); 400 g Flour; 3 deleted Tsp Cinnamon; 1 package Baking Powder; 300 g Dark chocolate; 300 g Whipped cream; 1 cube (25 g) white plate fat (e.g. palmine); 50 g Walnuts

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

7-10 Tbsp Fat and breadcrumbs
200 g Walnut kernels
2 (approx. 400 g) small zucchini
6 Eggs (Gr. M)
400 g Sugar
7-10 Tbsp 3 P. Bourbon vanilla sugar
1 coated Tsp Salt
350 ml neutral oil (e.g. rape seed oil)
400 g Flour
3 deleted Tsp Cinnamon
1 package Baking Powder
300 g Dark chocolate
300 g Whipped cream
1 cube (25 g) white plate fat (e.g. palmine)
50 g Walnuts

Directions

1
For the cake, grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and sprinkle with breadcrumbs. Grind 200 g nuts in the universal chopper (not too fine!). Clean, wash and coarsely grate the zucchini with the skin.
2
Beat the eggs, sugar, vanilla sugar and salt with the whisk of the hand mixer for about 5 minutes until foamy. Gradually stir the oil into the egg foam mixture. Mix nuts, flour, cinnamon and baking powder and stir in (the dough is slightly liquid).
3
Squeeze the zucchini well. Then loosen up a little and stir into the dough. Pour the dough onto the fat pan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 45 minutes (test with sticks!).
4
Let the zucchini cake cool down.
5
Break the chocolate into pieces for the chocolate icing. Melt with cream and white fat at low heat. Let it cool down for about 5 minutes and if necessary, put it in a cool place until the icing is a little thicker.
6
Spread the chocolate icing on the cake. Coarsely chop 50 g nuts and sprinkle them on the cake. Keep cool until serving. Whipped cream tastes good with it.