John Myers
Contents
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Ingredients
- 80 g Nuts, e.g. hazelnuts or walnuts
- 400 g Zucchini
- 3 Pc. Eggs
- 225 g Brown sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 3 tsp Cinnamon
- 4 tbsp Cocoa powder
- 380 g Flour
- 1 packet Baking powder
- 225 ml Sunflower oil
- Apricot jam
- 200 g Dark couverture chocolate
Instructions
- Grind the nuts for 12 seconds / speed 5, then decant. Cut the zucchini into large pieces and chop for 4 seconds / 5 hrs, then decant. Rinse the blender jug briefly with water.
- Mix eggs, sugar, vanilla sugar for 2 minutes / speed 4 until foamy. Add salt, cinnamon, cocoa, nuts, flour, baking powder and the oil and mix for 20 seconds / speed 5.
- Fold in the zucchini grated 25 seconds / speed 5 with anticlockwise rotation. If necessary, use the spatula to help.
- Place the dough on a baking sheet lined with baking paper (approx. 30 cm x 40 cm) and smooth it out. Bake in the preheated oven at 180 degrees top / bottom heat for about 30 minutes on the middle rack.
- Heat the apricot jam in a saucepan while stirring and brush the cake with it while it is still warm. Let cool and cover the cooled cake with the chocolate icing.
- The cake tastes even juicier the next day. Instead of cinnamon you can of course also use gingerbread spices or the like.
Nutrition
Serving: 100gCalories: 343kcalCarbohydrates: 40.7gProtein: 4.1gFat: 18.2g
