Zucchini cake with peanuts

Ingredients for 1 servings:

• 125 g peanuts, unsalted
• 100 g cheese (Emmental)
• 150 g quark
• 3 tbsp sour cream
• 60 g butter, liquid
• 2 eggs
• 120 g corn semolina
• 1 tsp, heaped salt
• ½ tsp, heaped blue fenugreek
• ½ tsp cayenne pepper
• 600 g zucchini
• 200 g spring onions
• 2 sprigs of parsley
• 2 garlic cloves

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Country woman’s recipe from Northern Hesse (Schwalm)

For the batter, cream together the quark and sour cream, then stir in the butter, eggs, and cornmeal. Roast the peanuts until golden brown, let them cool slightly, and finely chop 100g. Grate the Emmental cheese. Fold everything into the batter, season generously with the spices, and let it sit for 30 minutes. Coarsely grate the zucchini and mix with the chopped parsley. Slice the onions into rings and add them to the batter. Chop the garlic and add it to the swollen batter along with the onion rings and the zucchini mixture. Mix to combine. Pour the batter into a greased baking dish and sprinkle with the remaining peanuts. Bake in an oven preheated to 200°C for 40 minutes.