Green zucchini cake

March 31, 2018

Green zucchini cake by Marta Greber

I’m back home. Sitting next to my big wooden table which Tomasz made out of a pieces he found on a street years ago, I hold my cup with tea (surprisingly) and I cannot believe that I am here. Today I did not wake up to the sound of the ocean, but to the birds singing loudly behind my window. I do live in a center of the city, but one building in my courtyard is covered with plants and birds from the hole Berlin live there. I woke up and it was warm. I did not have to set up a fire in a fireplace and make coffee really fast to hide under a blanket. I did not watch the ocean while waiting for the room to be warm enough that I can write. I did not go out to say hello to the ocean. But I said hello to a friend sleeping on out couch and it was all fine.

Life is a crazy story. I’d never think that my life will look like it does right now. There was a straight plan: law school -> work at a legal practice -> getting a specialisation -> creating my own legal practice -> working like crazy on saving the world. Meantime, it has all changed. I’d never expect that I’ll be able to live next to an ocean in a fisherman’s hut during the coldest march in the history of Portugal. I did not expect to have the coolest and craziest little performer. I did not expect that it will feel strange to be back home. But it does and I love it. Not always, sometimes life makes me a crappy joke.

Not a typical Easter post, is it. But… I am presenting to you a delicious zucchini cake, which is almost a veggie for dessert. Let me do a reality check and I’ll be back with some more Portugal stories.

Green zucchini cake by Marta Greber

Green zucchini cake by Marta Greber

You will need for the dough:

  • 200g flour
  • 200g sugar
  • 140g butter
  • 1 &½ tsp baking powder
  • 3 eggs
  • 6 tbsp milk
  • 60g grated zucchini

For icing:

  • 200g icing sugar
  • 1 tsp green spirulina
  • a bit of water

For decoration:

  • pistachios
  • mint
  • kiwi

Pre-heat your oven to 180c, coat tin with butter.

Grate zucchini (it will be around half zucchini), squeeze it out of the juices. Place it in a bowl with the rest of ingredients and mix well.

Pour the dough into a form (I used 10cm x 20cm), flatten the surface and bake for about 50 minutes.

Let it cool down.

In a bowl, place the icing sugar, spirulina and mix it. Start to add water, start with one tsp. You want the icing to be thick, so don’t add too much too fast.

Decorate the cake with the icing, kiwi, pistachios and mint.

Best, Marta

Green zucchini cake by Marta Greber

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