Zucchini walnut cake

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 2
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. 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. 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. 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. 4

    Let the zucchini cake cool down.

  5. 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. 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.

Nutrition Facts

KCAL
380 kcal
CARBS
33 g
FATS
24 g
PROTEINS
5 g