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Zucchini cake sweet

0
1452
Kitchen European
Calorie content 184.1 kcal
Portions 5 port.
Cooking time 100 minutes
Proteins * 4.4 gr.
Fats * 3.5 gr.
Carbohydrates* 44.1 gr.
* per 100 gr. product
Zucchini cake sweet
Content

A sweet zucchini cake will be a pleasant addition to a cup of aromatic tea. An unusual enough dessert to please your loved ones and surprise guests.

Ingredients

Cooking process

step 1 out of 10
Sift wheat flour, mix it with baking powder, baking soda and salt.
step 2 out of 10
On a fine grater, grate the zest of one lemon. Squeeze out the juice from half of the lemon.
step 3 out of 10
In a bowl, combine sugar, egg, sunflower oil, two tablespoons of lemon juice, two tablespoons of lemon zest, and vanilla sugar.
step 4 out of 10
Grate the zucchini on a fine grater. Squeeze them out of excess moisture.
step 5 out of 10
Mix the liquid ingredients with the grated courgette.
step 6 out of 10
Add flour in small portions to the resulting mixture and stir until a thick, homogeneous dough is formed.
step 7 out of 10
Cover a baking dish with baking paper, grease it with oil. Place the dough in a mold, flatten it with a spoon.
step 8 out of 10
Bake the pie in the oven at 180 degrees for 50-55 minutes. Leave the finished cake to cool.
step 9 out of 10
While the pie is baking, prepare the frosting. Separate the white from the yolk. Transfer the protein to a dry container, add sifted icing sugar to it, mix. When the mass thickens, pour in 1-2 tablespoons of lemon juice and the same amount of zest, mix well again.
step 10 out of 10
Remove the finished cake from the mold, pour over it with lemon icing and your treat is ready.

Bon Appetit!

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