This zucchini cake is super moist and much like a carrot cake showcases the vegetable in a subtle and delicate way but with robust spices that are sure to please.
I used a yellow zucchini but typically a green zucchini is what you would use in its place.
Now this cake is super sweet, slightly tart from the lime and perfect with a cup of tea - so a slither is enough to hit all the notes - the texture is that of a Persian love cake - and this cake is also egg free - so win win for everyone.
What you need
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1 large or 3 medium Zucchini
1 1/2 cup vegetable oil
1 1/2 cups caster sugar
2 tsp vanilla
2 tsp Lime Juice
½ cup pistachio kernals
3/4 cup almond meal
2 cups self raising flour
2 tsp ground cardamom
Glaze:
60g butter, at room temperature
Juice of 1 lime
1 cup icing sugar
1/4 cup extra finely chopped pistachios
1/4 cup dried rose
Preheat oven to 180°C.
Grease bundt tin and sprinkle with flour - dust out.
Rinse zucchini, pat dry and grate
Whisk oil, sugar, lime juice and vanilla until well combined and thickened
Add almond meal, S.R Flour, cardamom and zucchini stir to combine. Fold through pistachios
Spoon into Bundt tin and smooth top.
Bake for 45 - 50 minutes or until skewer comes out clean.
Stand in cake tin for 10 minutes before turning out. Allow the cake to cool.
For the glaze - Melt butter and sift in icing sugar - adding your lime juice and stir till a thick glaze is made.
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Pour glaze over cake and sprinkle with pistachio and dried rose.
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