Zucchini Cake with Semolina

For the zucchini cake with semolina first hollow out the zucchini, remove the seeds and grate 400 g of what remains, including the peel.

Preheat oven to 180 ° top heat / bottom heat.

Beat eggs with sugar and vanilla sugar until foamy. After about 2 minutes, slowly add the oil while continuing to stir.

Carefully fold the grated zucchini, hazelnuts and cinnamon into the egg mixture. Mix semolina, baking powder and cocoa and stir into the mixture. This makes a fairly liquid dough.

Spread the dough on a baking sheet lined with baking paper and bake in a preheated oven for about 25 minutes.

After cooling, spread the zucchini cake with semolina with jam and cover with the glaze.

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