Lemon and Courgettes Cake
|butter and flour for the ring tin|
|175 g||butter, soft|
|75 g||ground almonds|
|1 tbsp||baking powder|
|1 tbsp||baking soda|
|150 g||icing sugar|
|3 tbsp||lemon juice|
- 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.
- 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.
- 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.
- Mix flour, almonds, baking powder and baking soda and stir into the dough.
- Dry the courgettes on kitchen paper. Fold into the dough and pour into the prepared mould.
- 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.
- 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.
- 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.