Courgette cake

Courgette cake

40 Min. Active
1 hr 40 Min. Total
247 kcal per piece
vegetarian
Nutritional value / piece: Fat: 8 g, Carbohydrate: 30 g, Protein: 5 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Bowl
  • Cake tin
  • Knife
  • Lemon grater
  • Lemon squeezer
  • Mixer
  • Oven mitts
  • Rösti grater
  • Rubber spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Kitchen scales
  • Cooling rack

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tin

butter

Cake mixture

1 cup plain yoghurt (180 g)
1 organic lemon
120 g butter, soft
¾ cup sugar (approx. 150 g
1 pinch salt
3 eggs
270 g courgettes
2 cups white flour (approx. 240 g)
1 ½ cups coconut flakes (approx. 150 g
2 tsp baking powder

Icing

½ organic lemon
½ cup icing sugar (approx. 50 g)

How it's done

The kids can help at the marked areas .

Tin

butter

Grease the cake tin (approx. 30 cm) with butter.

Cake mixture

1 cup plain yoghurt (180 g)
1 organic lemon
120 g butter, soft
¾ cup sugar (approx. 150 g
1 pinch salt
3 eggs
270 g courgettes

Pour the yoghurt into a small bowl, cover and chill. Rinse out and dry the yoghurt pot, use as a measuring cup. Grate the zest from the lemon into a bowl, squeeze out the juice, pour in. Add the butter, sugar, salt and eggs, beat using the whisk on a mixer until the mixture becomes lighter in colour. Grate in the courgette.

2 cups white flour (approx. 240 g)
1 ½ cups coconut flakes (approx. 150 g
2 tsp baking powder

Mix the flour, coconut flakes and baking powder, mix into the egg mixture, mix in the reserved yoghurt. Transfer the cake mixture to the prepared tin.

To bake

Approx. 1 h in the centre of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

Icing

½ organic lemon
½ cup icing sugar (approx. 50 g)

Grate the lemon zest into a small bowl, squeeze in ½ tbsp of juice. Add the icing sugar, whisk together, spread on top of the cake, leave to dry.

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