Yep, I know what you’re thinking… Zucchini Cake??! Is she serious?
I know. It sounds awful, and it doesn’t look that great, but trust me when I say it is one of the most delicious and moist cakes I’ve ever eaten. I guess you have to think of it as an alternative to carrot cake 🙂
I’ve used Nigella’s recipe from her book ‘How to be a domestic goddess’ and the recipe comes from Flora Woods. I made a double batch and used a 10″ cake tin, but the recipe is probably for an 8″ pan (I made a single batch of this recipe a week later and used it for cupcakes).
I started by setting out my ingredients and lining my cake tins with baking paper and then baking strips on the outside. I also used a baking core because I was making a large cake and I wanted to ensure the centre of the cake cooked as quickly as the edges.
Grate 250g of zucchini (weigh before grating – it will probably be 1 medium sized zucchini), and then press it into a sieve to remove the excess water.
Beat 2 large eggs, 125ml vegetable oil, 150g castor sugar with your food processor until creamy.
Sieve in 225g self-raising flour, 1/2 teaspoon baking soda and 1/2 teaspoon of baking powder and beat until well combined.
Finally stir in the grated zucchini and then pour mixture into your prepared cake tin.
Bake in a preheated oven until the top springs back when touched. The book says to cook for 30mins, however I made a double batch and cooked mine at 150C (as I do for all of my cakes). It takes a bit longer, but I find it cooks more evenly and I don’t end up burning the edges of my cake.
You can skip the next step of making lime curd, but it does add some ‘zing’ to this cake!
Make up a batch of lime curd using this recipe, but replace the lemons with limes.
Cut your cake in half using a sharp knife (if you are good at cutting cakes evenly!) or using a cake leveller.
Spoon on your lime curd and then place in the fridge to firm.
Meanwhile, make your cream cheese icing by mixing 200g cream cheese using your whisk attachment for about 4 minutes until smooth. Add 100g of sifted icing sugar and beat until combined. I also added some white food colouring to get a bright white icing.
Remove your cake from the fridge and carefully place the top layer of cake onto the lime curd. Spoon on the cream cheese icing and enjoy 🙂
This post has been linked to A Themed Baker’s Sunday