Junior chef
Utensils
Apron
baking paper
Bowl
Brush
Fork
Knife
Oven mitts
Rösti grater
Rubber spatula
Sieve
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
square springform pan (approx. 23 cm)
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 .
To prepare the tin
Line the base of a springform pan with baking paper, grease the sides.
Wet ingredients
<Kids> Tip the yoghurt into a bowl, rinse out and thoroughly dry the yoghurt pot, use as a measuring cup. Break the banana into pieces, add to the yoghurt, finely mash with a fork.
Grate the courgette, mix with the salt, leave to drain in a sieve for approx. 15 mins., squeezing out the resulting juice every so often. Finely chop the apricots. Add with the courgette, egg, pear syrup and oil to the yoghurt, mix well.
Dry ingredients
Mix the flour, almonds, cocoa powder, baking powder and bicarbonate of soda. Add the dry ingredients to the wet ingredients, mix until smooth. Transfer the batter to the prepared tin.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely. Cut the cake into squares.
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