Master chef
Utensils
Apron
Bowl
Brush
Cake tin
Knife
Lemon grater
Lemon squeezer
Mixer
Oven mitts
Rösti grater
Rubber spatula
Tablespoon
Teaspoon
Timer
small bowl
Kitchen scales
Cooling rack
Ingredients
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
How it's done
The kids can help at the marked areas .
Tin
Grease the cake tin (approx. 30 cm) with butter.
Cake mixture
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.
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
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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