Stir well cheese, almond kernels, curd cheese, sour cream or crème fraiche, oil and corn semolina.
Allow to swell for half an hour.
Coarsely grate the zucchini. Stir into the corn mixture together with the corn kernels, herbs and spices. Season with salt.
Fill the corn mixture into a greased cake pan (28 cm ø) and spread it smoothly. Sprinkle the pine nuts on top. Bake the corn cake at 200 °C for about 45 minutes.
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Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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