Apple and zucchini bundt cake

For 16 pieces
  • 5 eggs (size M)
  • 250 g Zucchini
  • 1 Apple (Granny Smith)
  • 200 g butter or margarine
  • 250 g + 3 tbsp sugar
  • 1 packet vanillin sugar
  • 1 pinch Salt
  • 300 g flour
  • 1 packet Baking powder
  • 2 tbsp cocoa powder
  • 1/4 Bund Mint
  • 200 g powdered sugar
  • 2 EL lemon juice
  • fat and flour
  • aluminum foil
95 minutes
very easy
1.
Separate eggs. Wash, clean and grate zucchini and apple. Add fat, 250 g sugar, vanilla sugar and salt Mix in the egg yolks one after the other. Mix in the flour, baking powder and cocoa. Stir in the flour mixture. Add the zucchini and apple to the flour mixture and fold in. Beat the egg white until stiff and fold in carefully
2.
Pour the dough into a greased, flour-dusted cup cake tin (approx. 2 1/2 liters) in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for approx 1 1/4 p bake for hours. If necessary, cover the cake with aluminum foil approx. 20 minutes before the end of the baking time. Take the cake out of the oven, place on a wire rack, let cool in the tin for about 30 minutes. Turn out of the tin, allow to cool
3.
Wash the mint, shake dry, pluck the leaves from the stems and chop. Finely crush 3 tablespoons of sugar and chopped mint in a mortar. Mix powdered sugar, lemon juice and 1–2 tablespoons of water to a thick icing and spread over the cake with a spoon. Sprinkle the cake with mint sugar
4.
Preparation time approx. 1 hour 35 minutes. Waiting time approx. 1 hour
1 piece approx:
  • 330 kcal
  • 1380 kJ
  • 5 g protein
  • 13 g fat
  • 48 g carbohydrates

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