Zucchini-honey pie with lemon-mint soak

Zucchini is great for sweet pastries - they give it softness and juiciness, increase volume and do not overload with calories. In addition, squash-based dough can do without butter and eggs. We are preparing an unusual squash pie, the dough for which is kneaded on wine, with the addition of honey. After baking, cut the cake and soak with lemon-mint syrup, and sprinkle with almond flakes on top.

Ingredients

• For test:
• Zucchini - 240 g
• Dry wine - 170 ml
• Honey - 3 tbsp. spoons
• Sugar - 200 g
• Flour - 220-300 g (1.5-2 cups with a capacity of 250 ml)
• Soda - 2/3 tsp
• Lemon (juice and zest) - 1/2 pc.
• Vanillin - to taste
• ground anise - to taste
• For impregnation:
• Honey - 2 tbsp. spoons
• Lemon (juice) - 1/2 pc.
• Fresh mint (leaves) - 1 handful
• Powdered sugar - 2 tbsp. spoons
• For decoration:
• Almond flakes - optional

Directions

1. We prepare the necessary products.
2. Instead of lemon for impregnation, you can take a lime.
3. We take young zucchini, with small seeds.
4. We heat the oven to 200 degrees.
5. We clean the zucchini from the skin and rub it on a fine grater with round holes.
6. Wash the lemon thoroughly.
7. Directly into a bowl with chopped zucchini with a fine grater, remove the lemon zest (the brightly colored outer part of the peel).
8. We add soda. Then immediately squeeze out 1 tbsp. a spoonful of lemon juice and extinguish the soda. We mix.
9. Add honey and wine (I needed a deeper bowl at this point).
10. Add sugar, vanilla and anise.
11. Sift and add the flour in parts, carefully mixing each portion. It took me 1.5 cups of flour.
12. The dough turns out to be of low density (like on pancakes) - let it stand for 10 minutes.
13. We prepare a form with a diameter of 22 cm: sprinkle it with water and cover it with parchment paper.
14. We spread the dough in a baking dish and send it to the oven preheated to 200 degrees for 30 minutes. If necessary, you can cover the cake with foil at the end. Readiness is checked with a wooden skewer.
15. While the cake is baking, we prepare the impregnation: in a saucepan or bowl that can be placed on the fire, squeeze the juice from the second half of the citrus.
16. Wash the mint leaves and dry.
17. Pour mint to lemon juice and pierce with a blender or grind with a pestle.
18. Add powdered sugar and honey.
19. Stirring, cook the impregnation over low heat for 5 minutes. Remove from fire and cool slightly.
20. We cool the finished cake.
21. Cut the cake horizontally in half to make two cakes.
22. We moisten the cakes on the cut with impregnation (leave a little impregnation) and assemble the cake.
23. Top the cake with the remaining impregnation.
24. Sprinkle the top of the pie with almond flakes.
25. Zucchini honey cake with lemon-mint soak is ready.
26. We leave the cake for a short time so that it is slightly soaked, and then cut into portioned pieces.
27. Enjoy your meal!