Zucchini Cake with Pumpkin Seed Brittle

For the zucchini cake, beat sugar, eggs and flavoring ingredients, adding oil drop by drop, add nuts and zucchini. Mix flour with baking powder and add.

Pour the mixture onto a greased, floured baking tray and bake in the oven at 180 °C for 30 minutes. Apricot or spread thinly with hot currant jam and cover with chocolate pumpkin croquant glaze.

For the chocolate glaze with pumpkin seed brittle: Boil water with sugar and melt the crushed couverture in it. Mix the glaze with a hand blender for about half a minute and allow to cool, stirring frequently. Finally, add the pumpkin seed brittle. The glaze is ready for use at about 45 – 50 °C and can be stored airtight covered in the refrigerator for several weeks.

For the pumpkin seed brittle: caramelize the sugar in a pan and stir in the pumpkin seeds. Place the brittle on a lightly greased baking sheet and allow to cool. Then coarsely grind the brittle with a moulinette.

Preparation Tip:

A wonderful zucchini cake recipe!

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