Juicy-sweet zucchini cake

Ingredients for 1 servings:

• 325 g spelt flour
• 100 g almond(s), finely ground
• 350 g cane sugar
• 5 g Matcha tea (powder for cooking and baking)
• 1 packet of baking powder
• 1 pinch of salt
• 300 g zucchini, grated, weighed
• 4 eggs
• 200 g olive oil, strong
• 1 small jar of powdered sugar, shot glass
• 2 glasses of tequila, shot glasses
• ½ lime(s), juice
• 100 g chocolate, white
• 150 g butter, soft
• 1 packet of vanilla sugar
• 3 eggs
• 1 pinch of salt
• n. B. Food coloring, green, 1 – 2 packs
• 2 cups of whipped cream, 250 g each
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• e.g. zucchini peel, grated

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 10 hours

First, combine the dry ingredients: flour, baking powder, and tea powder. Then add the sugar, almonds, and salt. Wash and quarter the zucchini, removing the seeds. These will not be used, as the batter will be too watery. Coarsely grate the remaining zucchini; you should end up with 300g. Then add the grated zucchini, eggs, and olive oil to the flour mixture and mix well. Line a springform pan with baking paper, pour in the batter, and bake in a preheated oven at 175°C (convection oven) for approximately 50-60 minutes. After baking, remove the cake and let it cool. Mix a “cocktail” of powdered sugar, the juice of half a lime, and tequila and drizzle it over the still-warm cake. Let it cool completely. For the cream, melt the white chocolate in a double boiler. Separate the eggs and beat the butter and vanilla sugar until fluffy. Add the egg yolks and finally stir in the melted, slightly cooled chocolate. Then stir in green food coloring to taste (1-2 sachets depending on your desired color). Finally, beat the egg whites with a pinch of salt in a measuring jug until stiff peaks and fold into the chocolate cream. Then place a cake ring around the cake, spread the green cream over the cooled cake and smooth it down. Let it cool thoroughly, ideally overnight. The next day, finish the decorations, for example, piping a few dots of cream on top and decorating the edge of the cake with cream. If you like, grate some zucchini peel and sprinkle the fine threads over the cake or dots of cream.