For a baking dish 20x30 cm

    Zucchini, zucchini, zucchini all over the place. Some people might be already fed up with the zucchini glut in their garden. Even if we harvest kilo over kilo, we just can’t get enough of it. The simple trick is to transform the vegetable in new dishes or to slip it under everywhere. And we won’t stop for desserts!

    Preheat the oven to 180°C and prepare a baking pan (20x30cm) with baking paper.
    Roughly grate the zucchini, chop the dried apricots. Mix zucchini, apricots, lemon zest and lemon juice. Separate the eggs and whip the egg white with the salt. Blend the butter and the sugar with a mixer until it’s creamy, add the egg yolks and froth it up. Mix the flour with baking soda. Fold the egg mass under the grated zucchini, sift in the flour and carefully mix (don’t mix too long, the cake will get too firm otherwise). At last, fold in the whipped egg whites. Spread the dough in the baking pan and bake for 45 minutes. After baking, let it cool down.
    Meanwhile, prepare the frosting. For that mix the butter with honey. Add the cream cheese and lemon juice and beat until it’s creamy. Half and pit the apricots. Coat the cake with the frosting and spread the apricots. Chill the cake until serving.

    Our Zucchini Apricot Cake is a little premiere. It is the first cake we baked in our new kitchen in our settler’s house. The inauguration cake, if you want. We already told you a lot about the kitchen’s genesis, now with this recipe we want to show you how wonderfully you can cook and bake here. This time, there is also a little video.

    With the technical equipment, we were supported by*. We are especially happy with this cooperation because since the beginning of Krautkopf we also write for the sustainability blog ¨re: BLOG¨ by OTTO. We are close to the action with how the company works on this topics, initiates great projects and supports them (fair cotton  ¨Cotton made in Africa¨, afforestation with ¨Bergwaldprojekt¨, clothing donation ¨Platz schaffen mit Herz¨). Also internal, the company works on the optimization of already existing and new structures to ensure a  sustainable business economy. The vast product range of OTTO also contains the label GOODprodukt, which only contains sustainable products with different seals and certificates.

    Our steam oven by Bosch** also has such a certificate since it is a true wonder of energy efficiency. Until now, we only had a simple oven with only two functions (air circulation and upper/lower heat). We thought everything else is unnecessary bells and whistles. Wide off the mark!

    Even if we just baked the first cake, the oven is not a virginally anymore. We already made hearty yeast doughs. Right now, we are addicted to Focaccia, and with the oven and its option for proofing it is a cakewalk to transform to dough into something fluffy within short time. The first time we tried it, Yannic yelled: ¨Susann, come over here, the whole oven is dough!¨ That was exaggerated, of course, but still it was interesting what the perfect coordination of heat and moisture can do. And that is only one function of many!

    You also find design classics at OTTO’s online shop. The spacious fridge by SMEG** has enough space for our fresh garden vegetables and, since we don’t have a cellar, for preserves and pickles. While we were still in Berlin, we always dreamed of a SMEG fridge but never had the room in our tiny kitchen. You can imagine how happy we are to have such a large kitchen now.

    To work with doughs of all kind we love our Kitchen Aid**. No matter if we have a yeast dough, which have an incredibly silky texture after 10 minutes of kneading, or, just as in this recipe, fluffy cake doughs. When it comes to kneading and frothing up, the Kitchen Aid is a wonderful and reliable helper. We also use the vegetable slicer for grating and slicing larger amounts of fruits and vegetables. 

    And now we are back at our Zucchini Apricot Cake…

    The genesis of our kitchen reaches back several months, almost half a year. Even before we signed the sale contract for our settler house at the notary, we sketched the first blueprints for the most important room in our house. We knew exactly how the kitchen should look like. Still, a sketch doesn’t make a ready kitchen. We had specific materials in mind, and we had to find the right people who can work them perfectly. Native materials like wood, steel and concrete should match the rustic room, the old barn, but also set a straight contrast to the old brick walls and wooden benches. Textures, structures, and materials were very important to us while designing the kitchen. All three materials will change their surface over time. Traces of usage will show which will make the structures even more beautiful. Beside the sheer optical and haptic aspects, practicability was also important to us. We wanted cooking to be fun for everyone, enough storage, some items to be hidden while others are specifically displayed.

    The special part about designing a kitchen or an piece of furniture yourself is how you connect to it. The connection to the finished “product” is completely different. It is different than getting a kitchen delivered piece by piece in packages by a conveyance, and trying with a red head and high pulse to execute an incomprehensible manual.
    It was important to us to participate in the formation process. We regularly went to the workshops, discussed details, checked models and adjusted them, and we were even allowed to see the founding of the worktop.
    We could win Sascha from WertWerke* as a first expert for the realization of our plans. Concerning concrete nobody can fool him. His years of experience with this material, special techniques and a feeling for the material form wonderful, aesthetic yet rugged individual items. Just like the sink and the worktop of our kitchen island.

    Sascha had the idea to cast the concrete for the worktop directly into the steel rack. It is an unusual technique giving the worktop vast stability, even with its small diameter.

    The kitchen island’s worktop has another feature. While looking for a matching gas hob we found PITT cooking* and it was obvious these gas burners would fit in the worktop perfectly. We’ve never seen such premium burners before. We are not talking about any gas burners, but burnes made of cast iron and brass. We chose a version with three burners which allow – with enough space between them – to have three pots or pans on the stove at the same time. It’s sufficient for our style of cooking and demands. 

    As said before, we not only want our kitchen to be beautiful, but also practical and simplify everyday cooking. Even if a kitchen island sounds antiquated and so 90s hobby cook, it provides the possibility to work from two sides simultaneously while still have enough storage, including the gas cylinder. 

    Besides the modern hob and a high-tech steam oven, another highlight entered our kitchen. In hindsight, getting the 290kg beast into the barn  sounds way easier than it actually was. In winter, the woodstove will provide the room with the necessary heat, plus you can cook and  bake on it.

    After all the months of chimeras, planning, renovating and executing we still can’t quite grasp how well everything colluded and worked out.

    In the end, everything turned out the way we dreamed it to be. Maybe even better. It is an incredible feeling to give your ideas full scope, to implement within your own walls exactly what you want. Still, we want to form a symbiosis with the house, convert it with respect and use the resources optimally.

    For 2-3 servings

    We like to take our time for cooking. Since we putter around in the settlers’ house, extravagant meals came up short. The kitchen was furnished only makeshift so far, and mostly, we just didn’t have the time to cook for hours. So, what we prepared here was pretty simple with few ingredients, preferably directly from our garden. We want to present you one of these every day meals.

    For the dressing, blend all ingredients well with the blender. Heat a pot with salt water until it boils. Cook the broccoli florets 5-6 minutes, depending on the size, and blanch the peas for 2 minutes. With a ladle, scoop the vegetables out of the boiling water and put them into ice water. If needed, halve the radishes, roughly chop the dill and thinly slice the nectarine. Mix all the ingredients for the salad and decorate with roasted kernels, if wanted.


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