for 24 pieces

Syrup

2 dl	water
80 g	sugar
1	organic lemon, grated zest and the juice

Batter

100 g	butter, soft, cut into pieces
2	eggs
150 g	plain greek yoghurt
75 g	sugar
1 parcel	bourbon vanilla sugar
1 pinch	salt
200 g	durum wheat semolina
100 g	shelled ground almonds
50 g	white flour
1 ½ tsp	baking powder
200 g	yellow courgettes, coarsely grated

To decorate

20 g	shelled almonds
100 g	yellow courgettes, halved lengthways, cut into slices approx. 1 cm thick

How it's done

Syrup

Bring the water and sugar to the boil while stirring, turn down the heat, reduce to a syrupy consistency for approx. 5 mins. Add the lemon zest and juice, continue to simmer for approx. 1 min.

Batter

Place the butter, eggs, yoghurt, sugar, vanilla sugar and salt in a bowl, mix using the whisk on a mixer. Combine the semolina, almonds, flour and baking powder, mix into the egg mixture along with the courgettes. Transfer the batter to the prepared tin.

To decorate

Decorate the cake batter with the almonds and courgettes.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180 °C. Pour the syrup over the cake, allow to cool slightly. Cut the cake into slices.

Show complete recipe