Zucchini cake without nuts

Ingredients for 1 servings:

• 400 g zucchini (1 medium)
• 5 m.-sized eggs
• 1 pinch of salt
• 150 g butter
• 180 g sugar
• 2 packets of vanilla sugar
• 1 tsp orange peel, untreated, grated
• 1 tsp cinnamon powder
• some nutmeg
• 1 packet of baking powder
• 100 g spelt flour, wholemeal
• 150 g semolina, finely ground
• Butter for the mold
• Flour for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

very juicy and super fluffy, easy to prepare.

Preheat the oven to 170°C (fan). Wash and finely grate the zucchini. Separate the eggs and beat the egg whites with a pinch of salt in a warm water bath until stiff peaks form. Beat the egg yolks with butter, sugar, and vanilla sugar until very fluffy. Stir in the spices, baking powder, flour, and semolina. Stir in the grated zucchini. Finally, gradually fold in the beaten egg whites. Immediately pour into a buttered and floured springform pan (28 cm diameter) and bake for about 45 minutes. This goes well with lemon sorbet, for example.