Zucchini Cake

Ingredients

• 250 g zucchini
• 70 g chopped pistachios
• 80 g ground almonds
• 250 g spelt flour
• 0.5 tsp Baking soda
• 2 tsp Baking powder
• 3 eggs
• 100 g powdered sugar
• 1 Tbsp vanilla sugar
• 1 pinch ground cardamom
• 0.5 tsp cinnamon powder
• 180 ml rapeseed oil
• 2 tbsp milk
• 2 untreated limes
• 1 tbsp sugar
• 175 g soft butter
• 250 g powdered sugar
• 250 g cream cheese

Instructions

1. 1.

   Preheat the oven to 175 °C (convection 150 °C; gas: level 2). Grease a cake tin as needed and dust with flour.

2. 2.

   Wash, dry, grate finely, and zest the zucchini. In a bowl mix pistachios, almonds, spelt flour, baking soda, and baking powder. Beat the eggs in another bowl with an electric mixer until frothy. Sift in powdered sugar and fold in vanilla sugar, cardamom, and cinnamon. Thoroughly whisk in the oil. Then add the dry mixture, zucchini, and milk, stirring only briefly until all ingredients are moist.

3. 3.

   Pour into the tin and bake for about 1 hour 10 minutes (test with a skewer). Remove from the oven and cool in the tin. Transfer to a wire rack and let it cool completely.

4. 4.

   For the glaze, wash limes thoroughly, dry them, and zest the peel. Squeeze out the juice. Mix lime zest with sugar. Cream butter and powdered sugar together. Stir in cream cheese and lime juice. Spread the glaze evenly over the zucchini cake and sprinkle with lime zest.