250 g double cream

250 g whole milk

4 eggs

100 g sugar

4 tbsp flour

25 almonds, ground

5 drops bitter almond oil

600 g zucchini, grated

-   Blitz cream, milk, eggs, sugar, flour and ground almonds in a blender until creamy.

-   Pour mixture in a bowl and add almond oil and zucchini.

-   Butter the sides of a tart tin about 28 cm in diameter and coat with breadcrumbs.

-   Pour batter in the prepared dish and bake for 50 – 60 minutes in a medium oven until golden brown and has set in the centre.