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Courgette cake (yoghurt pot recipe)
40 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 247
  • Fat about 8g
  • Carbohydrates about 30g
  • Protein about 5g
This is needed
This is needed for 16 pieces
Tin
  • a little butter
Cake mixture
  • 1 organic lemon
  • 120 g butter, soft
  • 1 pinch salt
  • 0.75 cup sugar (150 g)
  • 3 egg
  • 1 cup plain yoghurt (180 g)
  • 270 g courgettes
  • 2 tsp baking powder
  • 1.5 cups coconut flakes (150 g)
  • 2 cups white flour (240 g)
Icing
  • 0.5 organic lemon
  • 0.5 cup icing sugar (50 g)
Tools
  • Apron, Bowl, Brush , Cake tin, Knife, Lemon grater, Lemon squeezer, Mixer, Oven mitts, Rösti grater, Rubber spatula, Tablespoon, Teaspoon, Timer, small bowl, Kitchen scales, Cooling rack
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And that's how it's done
And that's how it's done
Tin
Grease the cake tin (approx. 30 cm) with butter.
Cake mixture
Pour the yoghurt into a small bowl, cover and chill. Rinse out and dry the yoghurt pot, use as a measuring cup. Grate the zest from the lemon into a bowl, squeeze out the juice, pour in. Add the butter, sugar, salt and eggs, beat using the whisk on a mixer until the mixture becomes lighter in colour. Grate in the courgette.
Mix the flour, coconut flakes and baking powder, mix into the egg mixture, mix in the reserved yoghurt. Transfer the cake mixture to the prepared tin.
To bake
Approx. 1 h in the centre of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
Icing
Grate the lemon zest into a small bowl, squeeze in ½ tbsp of juice. Add the icing sugar, whisk together, spread on top of the cake, leave to dry.