Tropical Zucchini Cake

For the Tropical Zucchini Cake, finely grate the zucchini with peel and squeeze. Beat the egg yolks and sugar until thick and fluffy.

Add salt, juice and a little grated lemon, coconut flakes and rum. Add the coarsely chopped candied fruit. Work the flour mixed with baking powder into the batter with the zucchini.

Whip the chilled egg whites to stiff peaks and fold in.

Pour the batter into a greased loaf pan and smooth it out. Bake at 175° Celsius for 45 minutes.

Let the cake cool in the pan for 5-10 min. and then turn it out.

A few hours before serving, spread the Tropical Zucchini Cake with glaze and sprinkle with coconut flakes.

Preparation Tip:

Use untreated organic lemon for the Tropical Zucchini Cake!

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