Apple Zucchini Bundt Cake - cooking recipe

Ingredients

5 None eggs, separated
250 g courgette, grated
1 None apple, grated
200 g butter or margarine
250 g + 3 tbsp caster sugar
1 tsp vanilla extract
Pinch None salt
300 g plain flour
1 tsp baking powder
2 tbsp cocoa powder
200 g icing sugar
2 tbsp lemon juice
1 sprig mint, finely chopped

Preparation

Preheat oven to 350\u00b0F. Cream the butter and 1 1/4 cups sugar. Add the vanilla extract and pinch of salt. Stir in egg yolks one at a time. Sift the flour, baking powder and cocoa powder together and and stir into batter. Stir in the zucchini and apple. Beat egg whites until stiff and gently fold into batter. Pour the batter into a greased Bundt pan and bake for 1 hour and 15 mins, covering with aluminum foil after 55 mins. Cool for 30 mins in the pan, then turn out onto a plate.
To make the glaze, mix the powdered sugar, lemon juice and 1-2 tbsp water. Drizzle on the cake. Crush the mint with the remaining sugar and sprinkle on top of the cake to serve.