Zucchini cake with sweet potato

Ingredients for a cake for 12 persons – 2 zucchini (approximately 300 grams grated) – 1 sweet potato (approx. 300 grams grated) – 1/2 (45 grams) finely chopped dill – 80 grams finely grated Parmesan – 4 spring onions (finely chopped) – pair of green asparagus – 6 eggs – 280 grams wholemeal self-rising flour – 1 teaspoon sea salt – black pepper

Preparation
Heat the oven to 180 degrees. Put the grated zucchini in a sieve and squeeze out the moisture as much as possible.
Tip: If you put the zucchini in a clean tea towel, you can also squeeze out the moisture.
Put the dried zucchini in a bowl. Add the sweet potato, dill, Parmesan cheese, onions, eggs, flour, salt and pepper. Stir well. Line the cake tin with baking paper of about 25 cm. Spoon the mixture into the cake tin. Smooth the top and press the asparagus into it. Bake the cake in the preheated oven for 1.5 hours.
Tip: When the skewer comes out clean, you know it’s ready.
Let the cake cool for 10 minutes. Remove the can after 10 minutes and let it cool further. When it is no longer hot, bon appetit!