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
How it's done
The kids can help at the marked areas .
Grease the cake tin (approx. 30 cm) with butter.
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.
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.
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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