SPICED ZUC­CHINI SLICE

Australian Women’s Weekly NZ - - TEST KITCHEN -

SERVES 12-16 PREP AND COOK TIME 60 MIN­UTES

1 cup (150g) self-rais­ing flour ½ cup (75g) plain flour ½ tea­spoon bak­ing soda 1 tea­spoon cin­na­mon ½ tea­spoon ground nut­meg ½ tea­spoon car­damom 3 zuc­chini (250g), grated coarsely 1 cup (110g) wal­nuts, roasted, chopped coarsely ½ cup (110g) brown sugar ⅔ cup (160ml) olive oil ½ cup (175g) golden syrup 3 eggs, beaten lightly 1 tea­spoon vanilla ex­tract

CREAM CHEESE IC­ING

250g cream cheese, soft­ened 125g but­ter, soft­ened 1 tea­spoon vanilla ex­tract ¾ cup (120g) ic­ing sugar

1 Pre­heat oven to 180°C (160°C fan­forced). Grease and line the base and side of a 25cm round cake pan. 2 In a large bowl, com­bine the flours, bak­ing soda and spices and mix well with a wire whisk. Stir through the zuc­chini and wal­nuts. In a sep­a­rate bowl, com­bine the brown sugar, oil, syrup, eggs and vanilla. Pour the wet in­gre­di­ents into the dry and stir un­til com­bined. 3 Pour mix­ture into the pre­pared pan and bake for 30 min­utes, or un­til golden brown and set. Re­move from the oven and cool for 15 min­utes be­fore re­mov­ing to a wire rack to cool. 4 CREAM CHEESE IC­ING Beat the cream cheese and but­ter in a medium bowl with an elec­tric mixer un­til smooth and creamy. Add vanilla, then add the ic­ing sugar in two batches. Beat un­til smooth. 5 Spread cream cheese ic­ing over top of slab cake. Re­frig­er­ate un­til ready to serve.

Suit­able to freeze. Not suit­able to mi­crowave.

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