🍰 Moist Zucchini Cake with Lime Glaze

Name: Moist Zucchini Cake with Lime Glaze
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g zucchini; 70 g chopped pistachios; 80 g ground almond kernels; 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

685 kcal · 30 min · 4 servings

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Ingredients

250 g zucchini
70 g chopped pistachios
80 g ground almond kernels
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. Preheat your oven to 350°F (175°C) conventional or 300°F (150°C) fan-forced. If using a gas oven, set it to level 2.
2. Grease your cake pan with butter. Dust it with flour and tap out any excess to prevent the cake from sticking later.
3. Rinse the zucchini under cold water. Pat it completely dry with a kitchen towel.
4. Grate the dry zucchini finely.
5. Add the pistachios, almonds, spelt flour, baking soda, and baking powder to a large bowl.
6. Whisk these dry ingredients together well.
7. Beat the eggs in a separate, clean bowl with a hand mixer until creamy and frothy.
8. Sift the powdered sugar over the beaten eggs.
9. Add the vanilla sugar, ground cardamom, and cinnamon.
10. Mix everything with the mixer until well combined.
11. Add the oil and stir it in thoroughly until the mixture is homogeneous.
12. Now add the dry flour mixture to the egg mixture.
13. Add the grated zucchini and the milk.
14. Stir everything briefly until no dry spots remain. The batter should be moist.
15. Pour the batter into the prepared cake pan.
16. Bake the cake in the oven for about 70 minutes.
17. Perform the toothpick test: Insert a wooden skewer into the center. If it comes out clean, the cake is done.
18. Remove the cake from the oven.
19. Let it cool in the pan.
20. Turn the cake out onto a kitchen rack.
21. Let the cake cool completely before decorating it further.
22. Wash the limes thoroughly and dry them.
23. Peel the lime skins into thin strips (zest).
24. Squeeze the juice from the limes.
25. Mix the lime zest with the sugar.
26. Beat the butter and powdered sugar until creamy.
27. Stir the cream cheese and lime juice into the butter cream.
28. Spread the glaze evenly over the cooled zucchini cake.
29. Sprinkle the lime zest-sugar mixture over the cake.

Nutrition per serving

kcal: 685
Protein: 12 g · Fett/Fat: 42 g · Carbs: 58 g