Post by SueA on Aug 7, 2015 21:27:50 GMT
I'm copy pasting Cherry's recipe from 2011 as some of us may have a lot of courgettes at the moment & Cherry suggested I add the photo of the one I made to illustrate it.
ZUCCHINI & PISTACHIO SPICE CAKE WITH LIME FROSTING
Here is the tasty answer to the zucchini glut.
3/4 cup(185ml)sunflower oil
1 cup(220g)caster sugar
3 eggs
1 tsp vanilla extract
1/2 cup(75g)unsalted pistachios, finely chopped, plus 1/4 cup(35g) slivered unsalted pistachios to decorate
1/2 cup(60g) almond meal
2 cups grated zucchini (about 3-4)
1 tsp ground cardamom
1 tsp ground mixed spice
1/4 tsp cinnamon
1/2 tsp bicarbonate of soda
1 1/2 cups(225g.) self-raising flour
1/2 cup(75g) plain flour
Lime Frosting:
180g. unsalted butter, softened
1 1/4 cups(200g) icing sugar, sifted
250g cream cheese, softened, chopped
Finely grated zest and juice of 1 lime
Preheat oven to 170degC. Grease a 22cm springform pan and line base and sides with baking paper.
Using an electric mixer with whisk attahment, beat the oil, sugar, eggs and vanilla until thick. Stir in chopped nuts, meal, zucchini and spices. Sift over soda and flours, and stir to combine. Pour into pan and bake for 70 mins or until a skewer inserted in centre comes out clean. Cool in pan for 20 mins, then turn onto a wire rack and cool completely.
For frosting, use electric beaters to beat the butter and sugar until light and fluffy. With motor running, gradually add cheese, beating well between additions. Add zest and juice and beat until smooth.
Using a bread knife, slice the cake into two rounds and set aside top. Spread a third of the frosting over the bottom half, then replace top and spread cake with remaining frosting. Decorate with slivered pistachios.
NB: Experience has shown that Philadelphia is better than store brand as the latter is too soft. I use a little extra lime zest for a sharper flavour.
When I make a double quantity, it fits into 3 large bread tins - 155 deg. fan oven for 45-50 mins. Same amount of icing as it is a lot in the recipe. I personally don't ice the sides, just the middle and top.
The one I made was just for a loaf tin so I used half the measures in Cherry's recipe & baked it at Gas Mark 3 for around about 55 minutes. I used a small green courgette & 2 small yellow ones.
ZUCCHINI & PISTACHIO SPICE CAKE WITH LIME FROSTING
Here is the tasty answer to the zucchini glut.
3/4 cup(185ml)sunflower oil
1 cup(220g)caster sugar
3 eggs
1 tsp vanilla extract
1/2 cup(75g)unsalted pistachios, finely chopped, plus 1/4 cup(35g) slivered unsalted pistachios to decorate
1/2 cup(60g) almond meal
2 cups grated zucchini (about 3-4)
1 tsp ground cardamom
1 tsp ground mixed spice
1/4 tsp cinnamon
1/2 tsp bicarbonate of soda
1 1/2 cups(225g.) self-raising flour
1/2 cup(75g) plain flour
Lime Frosting:
180g. unsalted butter, softened
1 1/4 cups(200g) icing sugar, sifted
250g cream cheese, softened, chopped
Finely grated zest and juice of 1 lime
Preheat oven to 170degC. Grease a 22cm springform pan and line base and sides with baking paper.
Using an electric mixer with whisk attahment, beat the oil, sugar, eggs and vanilla until thick. Stir in chopped nuts, meal, zucchini and spices. Sift over soda and flours, and stir to combine. Pour into pan and bake for 70 mins or until a skewer inserted in centre comes out clean. Cool in pan for 20 mins, then turn onto a wire rack and cool completely.
For frosting, use electric beaters to beat the butter and sugar until light and fluffy. With motor running, gradually add cheese, beating well between additions. Add zest and juice and beat until smooth.
Using a bread knife, slice the cake into two rounds and set aside top. Spread a third of the frosting over the bottom half, then replace top and spread cake with remaining frosting. Decorate with slivered pistachios.
NB: Experience has shown that Philadelphia is better than store brand as the latter is too soft. I use a little extra lime zest for a sharper flavour.
When I make a double quantity, it fits into 3 large bread tins - 155 deg. fan oven for 45-50 mins. Same amount of icing as it is a lot in the recipe. I personally don't ice the sides, just the middle and top.
The one I made was just for a loaf tin so I used half the measures in Cherry's recipe & baked it at Gas Mark 3 for around about 55 minutes. I used a small green courgette & 2 small yellow ones.
