Zucchini Cake with Marzipan

For the zucchini cake with marzipan, preheat the oven to 160 °C (top and bottom heat). Line a baking tray with baking paper.

Sift together the flour and baking powder. Mix the grated hazelnuts, finely chopped basil and coarsely grated zucchini. Beat eggs, powdered sugar, salt, vanilla sugar and cinnamon until foamy (min. 10 min.). Fold flour and zucchini mixture alternately into egg mixture. Slowly pour in Kronenöl Spezial with fine butter flavor while stirring constantly.Pour the mixture onto the baking paper and smooth it out. Bake in the middle of the oven for approx. 20 minutes, remove from the oven and allow to cool.Stir the apricot jam until smooth and spread a thin layer of apricot jam on the surface of the zucchini cake. Cut zucchini cake once widthwise, place one part on top of the other and chill briefly.For the garnish, sift cocoa. Cut marzipan into small pieces and knead with cocoa. On a work surface lightly sprinkled with powdered sugar, roll out the marzipan with a rolling pin until about 2 mm thin. Cover the surface of the zucchini cake with it in waves.

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