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( Zucchini/Courgette Cake )
Zucchini-Kuchen
( Zucchini/Courgette Cake )
Ingredients
10 ½ oz small zucchini/courgette (300 g)
1 cup less 2 tbsp sugar (200 g)
4 egg yolks
Juice and grated peel of one lemon
1 pinch of salt
2 tablespoons rum
3 ½ oz flaked coconut (100 g)
3 ½ oz candied cherries (100 g)
¾ cup plus 2 tablespoons flour (100 g)
1 teaspoon baking powder
4 egg whites, chilled
Shortening for greasing cake mold
7 oz dark cake glaze (200 g)
Details
Serves: 6
Method
Wash and dry zucchini/courgette, and trim off ends. Finely grate the unpeeled vegetables. Spread on a clean dish towel and pat dry. Beat sugar and yolks until creamy and sugar is dissolved. Add lemon juice, lemon peel, salt, rum, flaked coconut and mix well.
Cut the candied cherries in half or chop into smaller pieces, as desired. Add to mixture. Mix flour and baking powder and add it as well as the grated zucchini/courgette.
Beat the chilled egg whites to stiff peaks and carefully fold into the batter. Pour into well greased 'Rehruecken' mould. In a preheated oven, bake at 350 to 390 degrees F for 40 to 50 minutes.
Let cake cool in pan for 5 to 10 minutes, then carefully invert onto a grate and let cool all the way. Half a day before serving, cover with cake glaze all around. Let glaze dry. Shortly before serving, dust with flaked coconut.
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