Thursday, 12 February 2015

Zucchini & Almond Cake

This cake has a lovely caramel and spice flavour that is a little like carrot cake. The dark brown sugar contributes to the flavour and dark colour and is worth purchasing, regular brown sugar or caster sugar would also work just as well.  Like most cakes made with almond meal, it does not rise very much and is very dense and moist. It makes a good dessert, serve with cream or icecream.

Zucchini & Almond Cake
Gluten Free
2 zucchini (I used ½ of a very large zucchini)
1 cup dark brown sugar
200 g almond meal
1 cup gluten free flour
4 eggs
2 teaspoon baking powder
1 - 2 teaspoons cinnamon
1 tsp ginger
1 teaspoon mixed spice
1 teaspoon nutmeg
1 teaspoon vanilla

To Decorate
Sifted pure icing sugar
Optional Toppings
Cream cheese frosting
125 g cream cheese
90 g soft butter
2 cups icing sugar
finely grated rind /zest of 1 lemon 
1 tablespoon lemon juice
¼ cup walnuts, chopped finely to decorate

Chocolate Frosting
100g butter
200g dark chocolate
2 teaspoons vanilla

Place zucchini in a food processor and puree, measure out 1 1/2 cups of puree.

Combine puree, eggs and sugar. Beat/whiz .

Add baking powder, spices, almond meal and gluten free flour if using. Beat/pulse /mix until combined.

Pour the mixture into a greased and lined *20 cm springform cake tin.  Bake 150 deg C until firm, golden brown and a skewer comes out clean, approximately 1 hour.

Cool in tin for ten minutes and then on a cooling rack.

Dust cake with sifted pure icing sugar or use cream cheese frosting or chocolate frosting.
*Cake tin size will influence the cooking time. I frequently use a slice tin which cooks more quickly (40 mins approx) than a deeper and smaller round tin. 

To Make Cream Cheese Frosting
Combine all ingredients in a bowl and beat until smooth and fluffy.

To Make Chocolate Frosting
Melt butter, chocolate and vanilla together on medium heat in microwave or on low heat in small saucepan. Mix well. Allow to cool until thick and spread over cake.

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