Zucchini & walnut cake

Zucchini & walnut cake

By
From
Alimentari
Serves
8-10
Photographer
Lauren Bamford

This is inspired by a Mario Batali recipe and is essentially an Italian teacake. You don’t really taste the zucchini – you probably wouldn’t even guess it was in there, but it adds a lovely moistness and texture to the cake.

Ingredients

Quantity Ingredient
1 large zucchini, grated
250g sugar
230ml olive oil
250g crushed walnuts
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
250g self-raising flour
4 eggs, lightly beaten

Lemon cheesecake icing

Quantity Ingredient
50ml thickened cream
75g good-quality white chocolate, broken into pieces
250g cream cheese, softened
1/2 teaspoon vanilla extract
1 lemon, zested

Method

  1. Preheat the oven to 150°C. Grease and line a 17 cm square cake tin with baking paper.
  2. Place all of the ingredients into a bowl and mix with a wooden spoon
  3. Pour into the prepared tin and bake for 1 hour and 15 minutes or until a skewer inserted into the centre comes out clean.
  4. Remove from the oven and flip onto a cake rack to cool. If you’re having trouble dislodging the cake from the tin, it helps to place a wet cloth over the tin while it's sitting upside-down on the rack. Let it sit for a few minutes before lifting the tin off – the coolness of the cloth will help to loosen the cake a little.
  5. To make the icing, bring the cream to the boil in a saucepan over medium heat. Remove from the heat and whisk in the white chocolate, stirring until melted and smooth. Set aside to cool. In a separate bowl, beat the cream cheese until smooth. Gradually add the cooled cream mixture to the cream cheese, beating to combine. Add the vanilla extract and zest and beat until smooth.
  6. Once the cake has completely cooled, cover the top with lashings of icing and enjoy.
Tags:
alimentari
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