Zucchetti Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g mararine
- 300 g suar or cane suar
- 1 pinch (s) salt
- 4 egg (s)
- 150 g hazelnuts (or almonds), roasted, round
- 2 teaspoons cinnamon
- 300 g zucchini, peeled and diced (remove the stones from lare zucchini)
- 300 grams flour
- 1 teaspoon Baking powder
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Grease a cake tin approx. 30 cm in diameter.
- Stir the margarine until soft. Stir in the sugar and salt. Stir in one egg at a time. Keep stirring until the mixture is light. Add the hazelnuts, cinnamon and zucchini cubes. Mix the flour with the baking powder and fold in and pour the dough into the prepared form.
- Bake for about 70 minutes on the bottom groove of the oven preheated to 180 degrees.
- Dust with icing sugar if you like.
- The cake can be kept in the refrigerator for 4-5 days when wrapped in foil.
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