Uploaded July 2018 | Updated September 2026, 5 days ago
2 Taste Tests for the price of one. Cake recipe translated by Google translator, Ingredients in metric. One gram (g) is 0.035 oz. One milliliter (ml) is 0.034 oz. 175 degrees Celsius (baking temperature) is 347 Fahrenheit. - * 350 g zucchini, * 200 g of sugar, * 150 ml rapeseed oil, * 1 pinch of salt, * grated peel and juice of 1 untreated lemon, * 3 eggs, * 150 g of ground almonds, * 300 g of flour, * 2 teaspoons of baking soda, * 60g diced lemon, * Butter for the mold, * 100 g powdered sugar,
* 2 tbsp almond flakes
Preparation:
Clean the zucchini and finely grate. Mix sugar, oil, salt and lemon zest until creamy. Add eggs one at a time and stir well. Mix almonds, flour, baking powder and lemon and stir briefly. Fold in zucchini rasp. Spread the dough in a greased tin box (about 30 cm long) and bake in a preheated oven at 175 ° C for 60-70 minutes.
Meanwhile, powdered sugar and mix with lemon juice to a low-viscosity cast. Roast almond flakes lightly in a frying pan without fat, remove and allow to cool.
Remove the cake from the oven, allow it to cool slightly, then carefully remove it from the mold. Place on a wire rack and cover while still warm with the lemon pouring, sprinkle with almonds and let cool completely.
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Royalty-free music "Fretless" by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/by/3.0
2 Taste Tests for the price of one. Cake recipe translated by Google translator, Ingredients in metric. One gram (g) is 0.035 oz. One milliliter (ml) is 0.034 oz. 175 degrees Celsius (baking temperature) is 347 Fahrenheit. - * 350 g zucchini, * 200 g of sugar, * 150 ml rapeseed oil, * 1 pinch of salt, * grated peel and juice of 1 untreated lemon, * 3 eggs, * 150 g of ground almonds, * 300 g of flour, * 2 teaspoons of baking soda, * 60g diced lemon, * Butter for the mold, * 100 g powdered sugar,
* 2 tbsp almond flakes
Preparation:
Clean the zucchini and finely grate. Mix sugar, oil, salt and lemon zest until creamy. Add eggs one at a time and stir well. Mix almonds, flour, baking powder and lemon and stir briefly. Fold in zucchini rasp. Spread the dough in a greased tin box (about 30 cm long) and bake in a preheated oven at 175 ° C for 60-70 minutes.
Meanwhile, powdered sugar and mix with lemon juice to a low-viscosity cast. Roast almond flakes lightly in a frying pan without fat, remove and allow to cool.
Remove the cake from the oven, allow it to cool slightly, then carefully remove it from the mold. Place on a wire rack and cover while still warm with the lemon pouring, sprinkle with almonds and let cool completely.
-------------------------------------
Royalty-free music "Fretless" by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/by/3.0
