SPICED ZUCCHINI SLICE
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.