- 6 eggs
- 300 g sugar
- Vanilla sugar, grated lemon zest
- 250 ml oil
- 120 g roasted, grated hazelnuts
- 280 g flour
- 1/2 Pkg. Backpullver
- 300 g grated zucchini
- Some cinnamon
Preheat the oven to 180°C, line the cake tray with baking paper.
Whisk the whole eggs with the sugar, vanilla & lemon zest in the food processor very frothy, then stir in the oil slowly, stirring constantly.
Mix all the dry ingredients and lift them quickly under the egg mixture. Distribute evenly on the sheet metal and off into the pipe.
Baking time about 50 minutes.
A lemon glaze fits very well over it, simply mix icing sugar with lemon juice and pour over the still warm cake. If you prefer chocolate – chocolate glaze also fits perfectly.
Children love a raspberry glaze because it is so beautiful red. Simply mix the raspberry juice with the icing sugar and mix and brush over the cake.
Tip from Ralf:
Use wholemeal flour! You will be amazed how good it tastes! Have fun baking and enjoying…