John Myers
Ingredients for 1 servings:
- 175 g butter
- 160 g sugar
- 4 eggs
- 200 g flour
- 50 g cornstarch
- 10 g baking powder
- 1 tsp cinnamon powder
- 1 tsp. clove powder
- some lemon zest
- Salt
- 80 g almonds, ground
- 300 g zucchini
- possibly raisins
- 150 g chocolate, dark
- 1 tbsp Nutella, heaped
- 1 tbsp oil
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour
from a square springform pan
Peel and grate the zucchini. Combine the softened butter with the sugar and beat with the eggs until creamy. Stir in the flour mixed with the baking powder, cornstarch, salt, cinnamon powder, clove powder, lemon juice, and almonds. Finally, add the zucchini. Spread the batter into a prepared square springform pan and bake at 160°C (convection oven) for about 30-35 minutes. For the glaze, soften the chocolate in a water bath, then mix well with the oil and Nutella. Cover the cooled cake with the chocolate glaze. The cake has 4766 kcal.
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