Zucchini and apple cake

Ingredients for 1 servings:

• 5 eggs
• 200 g raw cane sugar
• 1 pinch of salt
• 1 tsp cinnamon powder
• 350 g zucchini, finely grated
• 200 g almonds, ground
• 125 g oat flakes, flower-soft
• 1 tbsp, heaped wheat flour type 550
• ½ pack of baking powder
• 3 sour apples for topping
• 200 g powdered sugar
• 4 tbsp lemon juice
• Fat and breadcrumbs for the form

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

a juicy treat

Beat eggs with sugar, salt, and cinnamon until frothy. Finely grate the zucchini. Add the almonds, oats, flour, baking powder, and grated zucchini to the egg mixture and make a slightly runny batter. Pour the batter into a greased and crumbled 26 cm springform pan and spread evenly. Quarter the apples, scoop out the cores, and peel the apple quarters. Score them fan-shaped (DO NOT cut all the way through) and spread them over the batter. Bake in a preheated oven at 180°C for about 35 minutes (use a skewer to test). The cake is done when no more batter sticks to the skewer. Mix the lemon juice and powdered sugar together to make a glaze and cover the hot cake with it. Tip: If you prefer your cake drier, bake it for 5-10 minutes longer.