3rd of September 2020

Lemon and Courgettes Cake


Lemon and Courgettes Cake


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250 g


  butter and flour for the ring tin  
175 g butter, soft  
250 g sugar  
4 eggs  
80 g flour  
100 g ricotta  
1 lemon  
200 g flour  
75 g ground almonds  
1 tbsp baking powder  
1 tbsp baking soda  
150 g icing sugar  
3 tbsp lemon juice  


  1. Grate the unpeeled courgettes into a sieve using a rösti grater; do not press too firmly so that the chips remain fine. Sprinkle with a little salt, mix, then leave to soak for about 15 minutes.
  2. Generously butter a ring form or a cake tine of about 20 cm diameter (well 1½ litre capacity). Chill briefly, then dust with flour. Preheat the oven to 175 degrees.
  3. Whip the soft butter with the sugar for 6-8 minutes until light. Then beat one egg after the other while continuing to beat. Add the ricotta. Add the zest of the lemon. Squeeze out ½ of the lemon and add the juice and mix in.
  4. Mix flour, almonds, baking powder and baking soda and stir into the dough.
  5. Dry the courgettes on kitchen paper. Fold into the dough and pour into the prepared mould.
  6. Bake the cake in the oven at 175°C for about 60 minutes on the lowest groove. At the end of the baking time, make the cooking test with a wooden stick; no dough should stick to it when it is pierced.
  7. Remove the cake and let it stand for about 10 minutes. Then loosen the edge with a knife and turn the cake onto a cake rack. Allow to cool. 
  8. For the icing, sieve the icing sugar into a bowl. Add the lemon juice and mix to a thick glaze. Drizzle over the cooled Cake and let it run down the sides. Garnish the cake as desired with small marzipan lemons.
Tags: recipe, cake, courgettes, zucchini