Zucchini cake with blackberries
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Equipment
Recipe for a pan approximately 25/38 cm.
Ingredients
ingredients for zucchini cake
300 g grated zucchini (with skin) ((2 cups) - this is roughly one large zucchini)
120 ml buttermilk
3 tablespoons lemon juice
200 g butter (soft)
200 g sugar ((1 cup))
3 eggs ( - I used size L)
500 g wheat flour - all-purpose ((3 and 1/3 cups))
1 teaspoon baking soda
1 teaspoon baking powder
2 jars Jam ( of Stovit blackberries)
ingredients for the cake crumble topping
150 g wheat flour - all-purpose ((1 cup))
100 g sugar ((half a cup))
80 g butter
Instructions
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How to make zucchini cake with blackberries and crumble topping
1
Mix the grated zucchini (I grated it with the skin on coarse holes) with buttermilk and lemon juice.
300 g grated zucchini (with skin), 120 ml buttermilk, 3 tablespoons lemon juice
2
Cream the butter with sugar until fluffy and white.
200 g butter, 200 g sugar
3
Add eggs one by one and mix briefly after each addition.
3 eggs
4
Add the flour mixed with baking powder and baking soda in portions and mix briefly - the mixture will be thick - if it's too thick, you can add a little milk.
500 g wheat flour - all-purpose, 1 teaspoon baking soda, 1 teaspoon baking powder
5
Add the zucchini with buttermilk and mix with a spoon.
6
Transfer the dough to a pan measuring approximately 25/38 cm.
7
Spread Stovit Blackberry Jam on top.
2 jars Jam
8
Prepare the crumble topping - mix flour with sugar and butter - crumble with your fingers.
150 g wheat flour - all-purpose, 100 g sugar, 80 g butter
9
Sprinkle the crumble topping over the cake.
10
Bake at 180 degrees (top/bottom heat) for about 30-35 minutes - until a dry stick comes out clean.
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Keywords
#blackberry cake
#simple cake with jam
#zucchini cake
