spiced zucchini and walnut cake
I visited the girls and gathered a few eggs to use in the cake.
I'd just bought a large bag of walnuts so I decided to use those instead of pecans.
The recipe made a huge quantity of lime sour cream icing so I didn't use all of it, but it tasted very yummy.
Here is the original recipe though I did slightly adapt it to my taste. I used a 24 cm springform pan because that's all I own. Apart from swapping walnuts for the pecans, I also reduced the oil content and left out the sultanas. There wasn't any nutmeg in the cupboard in Dungog so that was omitted but no-one seemed to notice it's absence...
SPICED ZUCCHINI AND PECAN CAKE
2 cups (300g) plain flour
3 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
½ teaspoon freshly grated nutmeg
300g caster sugar
1 vanilla bean, split, seeds scraped
1 cup (250ml) sunflower oil
2 cups (300g) grated zucchini
1 cup (140g) pecans toasted, chopped
• Preheat the oven to 180° C. Grease and line a 22 cm springform cake tin.
• Sift the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg into a large bowl.
• In a separate bowl, whisk the sugar, vanilla, oil and eggs together.
• Fold the egg mixture, zucchini, sultanas and 1 cup pecans into the flour mixture.
• Pour into the prepared pan and bake for 1-1¼ hours until a skewer inserted in the centre comes out clean.
• Transfer the cake to a wire rack to cool completely.
• Remove cake from the pan when cooled.
• I placed the cake in the fridge before icing.
Sour cream and lime icing
1½ cups (225g) pure icing sugar, sifted
1½ cups (360g) sour cream at room temperature
Finely grated zest of 1 lime
½ cup (70g) pecans toasted, chopped
• For the icing beat the icing sugar, zest and sour cream together until smooth.
• Remove cake from the fridge and decorate with the icing and the reserved pecans.
The light was just gorgeous that day, so I couldn't help but take a few more photos than usual.
I'll be back again on Wednesday with a shopshoot, so until then,