Zucchini Cake with Raspberries and Chocolate Icing

For the zucchini cake, grate the peeled and seeded zucchini (not too fine) and mix with the juice of one lemon and a little rum (can be left out).

Mix flour with baking powder and vanilla pudding powder well. Add the cinnamon to the poppy seeds to taste. Preheat the oven to about 175 °C. Grease the baking pan and dust with flour.

Beat the whole eggs with the sugar until well blended. Stir in oil, poppy seeds, then zucchini and finally fold in the flour mixture. Spread the batter evenly in the baking dish.

Spread the well-selected unwashed raspberries on top. Bake in the heated oven for about 40 minutes (needle test). Allow the finished cake to cool.

When the raspberries have sunk to the bottom, turn out the cake. Spread warmed raspberry jam on the cake while it is still lukewarm.

For the chocolate icing, slowly heat cooking chocolate with butter and a little powdered sugar and stir until smooth.

When well cooled, cover the cake with a chocolate icing. Or simply sprinkle with powdered sugar.

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