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Zucchini Bundt Cake

updated

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Ingredients for 1 servings:

  • 1 zucchini
  • 1 bunch lemon balm
  • 100 g pistachio kernels
  • 200 g butter
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 5 eggs
  • 250 g flour
  • 1 packet of baking powder
  • 2 organic limes
  • 150 g powdered sugar
  • n. B. Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

very juicy due to the vegetables

Grate the green outer layer of the zucchini. Grind the lemon balm leaves with the pistachio kernels in a food processor. Cream the butter, sugar, and vanilla sugar in a bowl until creamy. Stir in the eggs, then the flour, baking powder, pistachios, zucchini, and the zest of 1 lime. Pour the batter into a greased and floured bundt cake pan. Bake in a preheated oven at 180°C (top/bottom heat: 160°C) for about 45 minutes. Cool and turn out. Combine the icing sugar with the zest and juice of 1 lime. Pour the glaze over the cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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