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
To prepare the tin
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.
<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.
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.
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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