Zucchini and marmalade cake

Zucchini and marmalade cake

By
From
Real Food by Mike
Serves
8
Photographer
Alan Benson

I think this nutritious vegetable cake rivals any carrot cake. I am a purist when it comes to marmalade, and wait the whole year until I can find Seville oranges (traditional bitter oranges used for marmalade). The sharp, bitter flavours of the orange rind and the sweetness from the sugars are a match made in heaven. These flavours go perfectly with the buttercream, and almost remind me of eating marmalade with lots of butter on toast. This recipe would also work very well using carrot if you don’t have any zucchini.

Ingredients

Quantity Ingredient
270g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2 eggs
155ml vegetable oil
150g caster sugar
215g seville orange marmalade
285g zucchini, coarsely grated
115g walnuts, toasted and chopped
1 quantity buttercream

Method

  1. Preheat the oven to 175°C. Grease and line a 20 x 28 cm loaf tin.
  2. Sift the flour, baking powder, bicarbonate of soda and cinnamon into a large mixing bowl.
  3. In a separate bowl, using an electric mixer, beat together the eggs, oil, sugar and 115 g of the marmalade. Add the zucchini and 1/2 teaspoon salt and beat to combine. Add the flour mixture and beat until just combined, then fold through the nuts. Pour the batter into the prepared tin and smooth the surface. Bake for about 1 hour or until a skewer inserted into the centre of the cake comes out clean. Leave for 20 minutes to cool in the tin, then transfer to a wire rack to cool completely.
  4. Spread the top of the cake with the buttercream and garnish with the remaining marmalade.

Medicinal Benefit

  • Zucchini are rich in folates, important for new cell production. They are also full of vitamin C, which not only bolsters the immune system, but also helps make collagen, the connective tissue that knits together wounds and supports blood vessel walls. They also contain vitamins A and B for good vision and healthy skin. Walnuts are high in omega-3 fatty acids, and vitamin E antioxidants, which neutralise free radicals that can damage other cells.
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