Zucchini and Poppy Seed Cake
A moist loaf-style cake made with grated zucchini, lemon and ground poppy seeds, finished with a fresh cheese and poppy seed cream.
⏱️ Prep: 90 min
Ingredients
| 400 g | zucchini | |
| 170 g | sugar | |
| 150 ml | oil | |
| 1 pinch | salt | |
| 3 | eggs | |
| 1 | juice and grated zest of lemon | |
| 350 g | flour | |
| 120 g | ground poppy seeds | |
| 3 tsp | 15 ml | baking powder |
| — | fat, for the tin | |
| 100 g | powdered sugar | |
| 150 g | high-fat fresh curd cheese | |
| 40 g | soft butter | |
| — | aluminium foil |
Instructions
Preparation time: 90 min. Additional info: excluding cooling and resting time.
- Clean and wash the zucchini and grate them finely. Beat together the sugar, oil, salt, eggs, and the zest and juice of the lemon. Mix the flour, 100 g of the poppy seeds and the baking powder, add them and stir. Add the zucchini and stir again.
- Spread the batter in a greased cake tin (30 cm) and bake for 55–60 min in an oven preheated to 180°C. If needed, cover with aluminium foil towards the end so the top does not brown too much.
- Meanwhile prepare the cream – sift the powdered sugar and beat it with the fresh cheese and the butter until smooth. Add the poppy seeds, stir and keep in a cool place.
- Take out the cake, let it cool on a kitchen rack and remove it from the tin. Spread the surface with cream and leave it about 1 h in a cool place. Cut it into slices.
Tip: You can bake the cake a day earlier and leave it wrapped in foil overnight. In that case, spread it with cream before serving.