Zucchini Cake

Ingredients

• 200 g zucchini
• 200 g Flour
• 80 g cornmeal
• 1 pinch salt
• Cinnamon
• 1 pinch cloves powder
• 10 g fresh yeast
• 80 g sugar
• 50 g ground walnut kernels
• 25 g pine nuts
• 50 g Raisins
• 75 g powdered sugar
• 2 tbsp lemon juice

Instructions

1. 1.

   Wash, peel, and grate the zucchini. Mix with flour, cornmeal, salt, cinnamon, and cloves. Create a well in the center, crumble the yeast into it, and stir in 1 tsp sugar, 5 tbsp lukewarm water, and a little flour. Cover and let rise for 10 minutes.

2. 2.

   Toast walnuts and pine nuts in a dry pan until fragrant. Add the remaining sugar and raisins to the flour mixture and knead everything together for 5 minutes. Cover and let rise for 30 minutes.

3. 3.

   Preheat the oven to 175 °C (fan 150 °C). Grease and dust a baking tin with flour. Pour the dough into the tin and bake on the lower rack for 1 hour.

4. 4.

   For the glaze, mix powdered sugar with lemon juice and spread over the cake.