Zucchini cake with summer flowers

Ingredients for 1 servings:

• 2 cup(s) zucchini, grated
• 1 cup sunflower oil
• 1 ½ cup(s) raw cane sugar
• 3 cup(s) oat flakes, fine
• 1 cup almonds, ground
• 3 m.-sized eggs
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp spice mix (apple pie spice)
• 1 packet of vanilla sugar with real vanilla
• ½ jar jam, e.g. cherry jam
• ½ bar of chocolate
• 1 tbsp coconut oil
• 10 g flowers (marigold flowers), dried
• 10 g flowers (cornflower blossoms), dried
• 10 g rose blossom(s), dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Using a 200 ml cup, measure the required ingredients and combine them with the remaining batter ingredients in a large mixing bowl. Mix well. Pour the thick batter into a springform pan lined with baking paper. Bake at 170°C on the lowest rack for 50 minutes. Melt the chocolate and coconut oil. Once cooled, first spread the jam over the cake, then dab the chocolate onto the jam with a pastry brush. Sprinkle the mixed flowers onto the still-melted chocolate.