Eva's zucchini and poppy seed cake

Ingredients for 1 servings:

• 180 g butter
• 100 g powdered sugar
• 7 egg yolks
• 7 protein
• 100 g brown sugar
• 300 g zucchini, peeled and finely grated
• 125 ml sour cream
• 250 g poppy seeds (gray poppy seeds), ground
• 100 g spelt flour (wholemeal)
• 80 g potato starch
• 1 pinch of salt
• 1 tbsp vanilla sugar
• 1 tsp baking powder
• rum
• Cinnamon
• Powdered sugar, for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also works with pumpkin

Beat egg whites with brown sugar until fluffy. Cream butter with powdered sugar until fluffy. Stir in egg yolks one at a time. Stir in salt, cinnamon, sour cream, and rum. Mix together the spelt flour, potato starch, poppy seeds, and baking powder. Fold the egg whites, grated zucchini, and the flour/poppy seed mixture alternately into the egg yolk mixture. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Pour the mixture into a greased (or lined with baking paper) springform pan and bake in the preheated oven for about 1 hour. Check the needle for cracking! Turn out of the pan while still hot and let cool on a wire rack. Sprinkle with powdered sugar.