John Myers
Ingredients for 1 servings:
- 3 eggs
- 350 g sugar
- 450 g zucchini, grated
- 150 g hazelnuts, ground
- 200 ml oil
- 1 tsp cinnamon powder
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp vanilla sugar
- 430 g flour
- 1 packet of pudding powder (vanilla or cream pudding powder)
- 300 g currants
- 150 g butter
- 60 g sugar
- 230 g flour
- 2 packets of vanilla sugar
- Powdered sugar for dusting
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
Peel the zucchini, remove the seeds with a spoon, grate, and sprinkle with salt. Let stand and discard any excess liquid. Gradually mix together all the other ingredients for the batter, finally folding in the zucchini. Pour the batter onto a baking sheet lined with baking paper. Cook the pudding according to the instructions and spread it over the batter. Spread the washed currants on top, covering the pudding. Make a crumble from butter, sugar, and flour and spread it over the currants. Bake at 150°C (300°F) for about 25-35 minutes. Dust with powdered sugar before serving. Delicious with whipped cream!
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