Gluten-free zucchini and poppy seeds with lemon glaze
The dessert is slightly tender thanks to the zucchini and perfectly fresh thanks to the lemon glaze.
Ingredients
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Corps
- 400 g grated zucchini
- 4 eggs
- 200 g powdered sugar
- 150 ml of oil
- 50 g whole poppy
- 400 g Cake mix Liana
Frosting
- 200 g powdered sugar
- 1 pc Liana lemon glaze
- 5 PL cold water
- 1 KL oil
- Clean the zucchini and grate it finely.
- Beat the egg whites until stiff.
- Beat the egg yolks. Gradually add powdered sugar and oil and beat.
- Add whole poppy seeds, zucchini and cake mix and mix by hand.
- Carefully mix in the egg whites.
- Bake for 20-25 minutes at 175°C.
- Remove the baking paper from the cooled body. Clean the top of the body.
- Prepare the glaze: Mix the lemon glaze, powdered sugar, cold water and oil into a smooth mixture. Apply evenly to the body. We can decorate with melted chocolate.
A good tip:
The dessert is better cut with a hot knife before the frosting is completely set.
The dessert is better cut with a hot knife before the frosting is completely set.
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Ingredients
Print recipe
Share on Facebook
Corps
- 400 g grated zucchini
- 4 eggs
- 200 g powdered sugar
- 150 ml of oil
- 50 g whole poppy
- 400 g Cake mix Liana
Frosting
- 200 g powdered sugar
- 1 pc Liana lemon glaze
- 5 PL cold water
- 1 KL oil
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