Zucchini slices with poppy seeds and lemon glaze
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ingredients
4 pk egg 200 g caster sugar 150 ml oil 400 g semi-coarse flour 50 g poppy seeds whole 1 pk baking powder 400 g g grated zucchini
Field
1 pk lemon (juice) 1 pk vanillin sugar to taste icing sugar
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1.
Finely grate the zucchini (I used young yellow zucchini with the skin on). Beat the whole eggs with the caster sugar until frothy. I whisk in the oil, then add the flour mixed with baking powder and poppy seeds, and finally lightly stir in the grated zucchini by hand.
2.
Pour onto a greased and floured baking tray (I used 29 x 38cm) and bake (you can also use baking paper). I baked mine for about 25 mins at 180° (follow your oven – every oven bakes differently). I let the baked cake cool and top with lemon glaze.
3.
Icing. I whisk the lemon juice with the icing sugar and vanilla sugar to make a not very thick glaze, which I spread on the cooled cake and leave to dry. The amount of sugar depends on the size and juiciness of the lemon (probably around 250-300g).
4.
Note: In the cake in the photo, I put young yellow zucchini with the skin on, and just hollowed out the insides of the zucchini. If you have older zucchini, you’d better peel them. You can adjust the amount of sugar in the recipe to your taste. If you want the slices to be a little taller, try using a slightly smaller baking tray.
