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ZUCCHINI CAKE
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INGREDIENTS
350g zucchini (about three, medium size)
250ml vegetable oil (canola is a good choice)
250g brown sugar
3 eggs
360g flour
3 tsp baking powder
1/2 tsp ground cinnamon 1/2 tsp ground nutmeg
100g chopped walnuts
150g chopped pitted dates
1/2 tsp bicarbonate of soda
Grated fresh ginger
FOR CREAM CHEESE ICING
250g cream cheese
75g soft icing sugar
1 tbsp lemon juice
3 tsp grated lemon zest for decoration
METHOD
1. Pre-heat the oven to about 170 deg C. Grease a 22cm cake baking pan with butter, then line the base with baking paper.
2. Wash the zucchinis and grate them into a bowl using the coarse side of the grater. There is no need to peel them first. Drain them if they are too wet.
3. Beat the oil, sugar and eggs together in a large bowl until the mixture is pale and creamy.
4. Sift the flour, baking powder, cinnamon and nutmeg together. Stir and fold into the oil, sugar and egg mixture along with the walnuts, dates, bicarbonate of soda and grated fresh ginger until well combined.
5. Pour into the prepared baking tin and bake in the pre-heated oven for about one hour or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow the cake to stand in the baking tin for about 15 minutes, then transfer onto a baking rack and allow to cool.
TO MAKE THE CREAM CHEESE ICING
1. Beat the cream cheese and icing sugar together until well combined and soft.
2. Stir in the lemon juice. Spread onto the top of the cake and decorate with grated lemon zest.
Serves eight to 10