Better Homes and Gardens (Australia) - - Fabulous Food -

Prepa­ra­tion time 20 mins Cook time 1 hour

Serves 10

Cook­ing oil spray, to grease Plain flour, to dust, plus

ex­tra 2 cups

2 cups grated zuc­chini

1 cup ex­tra vir­gin olive oil 3 free-range eggs

2 cups light brown sugar 2 tsp vanilla ex­tract

2 tsp ground cin­na­mon

1 tsp ground cloves

1 tsp ground gin­ger

2 tsp bi­car­bon­ate of soda 1/2 tsp salt

1/2 tsp baking pow­der 150g wal­nuts, toasted, roughly chopped, plus ex­tra 50g

500g cream cheese, at

room tem­per­a­ture

4 Tbsp ic­ing sugar, sifted,

plus ex­tra to dust Zest and juice of

1/2 lemon

STEP 1 Preheat oven to 150°C fan-forced (170°C con­ven­tional). Grease a 21cm round bundt tin with cook­ing oil spray, and dust evenly with flour. Put zuc­chini in a strainer and set aside for 15 min­utes to drain liq­uid. After 15 min­utes, gen­tly squeeze out a lit­tle more liq­uid.

STEP 2 Put oil and eggs in a stand mixer and beat un­til com­bined, then add sugar and vanilla and beat un­til creamy. Sift ex­tra flour, spices, bi­carb, salt, and baking pow­der to­gether, then fold gen­tly into egg mix­ture. Fold in zuc­chini and wal­nuts un­til well com­bined.

STEP 3 Pour into pre­pared tin and bake for 55-60 min­utes. Mean­while, put cream cheese in a medium bowl and beat with a whisk. Add ic­ing sugar, zest and juice and whisk un­til smooth.

STEP 4 Turn out cake. Cool com­pletely on a wire rack. Top with cream cheese ic­ing, scat­ter over ex­tra wal­nuts and dust with ic­ing sugar. Serve.

ZUC­CHINI CAKE Move over car­rot, zuc­chini is the new baking star! Flavoured with cin­na­mon and gin­ger, this cake also uses wal­nuts and has a cream cheese ic­ing. De­li­cious!

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