Zucchini-apricot cake with coconut cream

Preheat the oven to 180 ° C. Put the can of coconut milk in the refrigerator until use.

Clean the lemon and grate the yellow skin. Cut the zucchini into large pieces and put into the food processor.

Cut open the vanilla pod and scrape out the marrow with a knife tip.

Add the almond flour, buckwheat flour, maple syrup, oil and salt to the zucchini. Mix to a coherent whole.

Put the zucchini mixture in a bowl, add the baking soda and press 1 tbsp lemon juice above it until the powder starts to fizzle.

Spoon the lemon zest through the mixture and scoop. Let stand for 5 minutes.

Meanwhile cut 10 apricots into small pieces and scoop through the batter. Cut the rest of the apricots as finely as possible.

Grease the baking tin with the oil and spoon in the batter.

Fry the cake in the middle of the oven for about 30 minutes until golden brown and done. Remove from the oven and allow to cool completely in about 1 hour.

Take the coconut milk from the refrigerator just before serving and open the can.

Prick into the hardened coconut cream and pour the moisture at the bottom of the can.

Spoon the coconut cream into a bowl and beat lightly briefly.

Spread the coconut thinly over the cooled cake and spread the chopped apricots over it.