Zucchini cake
Hello boys and girls. So this week I had to go round to a friend’s to bake a cake. Still no kitchen. It has been delivered but it’s still in bits sitting in the hallway.
Now as they say ‘don’t judge a book by it’s cover’, so don’t judge this cake by it’s ingredients. Yes, it is a zuchini cake but it’s delicious. Very moist dense cake with a nutty taste and a hint of cinnammon. This cake reminds me of my Austrian heritage. Used get through trays of this when I visited my relatives in Austria.
Sorry about the photo. I’ll be back on form when I have my kitchen. Promise!
Zuchini chocolate cake
3 eggs 150ml oil (tasteless, don’t use extra virgin), 300g sugar, 400g grated zuchini or marrow, 400g self-raising flour, 1-2 tbsp cinammon, 125g ground hazelnuts or walnuts
Glazing
200g chocolate, 150g butter
Well buttered and lightly floured tin. Two loaf tins or a tray 18 x 25cm.
1. Preheat oven to 160
2. Whisk eggs, sugar and oil together
3. Remove zucchini/marrow skin if very thick. Grate and squeeze out excess water.
4. Mix flour, cinammon, nuts and zucchini.
5. Combine all the ingredients together. Pour into tin.
6. Baking time varies for tins. From 30 - 45 mins. Test with a knife. If it comes out clean it’s done.
7. Leave cake to cool. Meanwhile melt butter and chocolate over bain marie. Pour over cake and leave to set or if you can’t wait like me then get your hands gooey and have a piece!
October 5th, 2006 at 7:55 pm
Hey Rachel, like the addition of recipes. Chocolate on the Zucchini cake looks very generous! Tried to use everything in the bowl? :o)Great to see some new pictures though. Keep up with the blogging!
October 15th, 2006 at 12:27 pm
Hi Rachel, long time no see. It’s gratifying to know you haven’t forsaken your baking skills just because you’re not in Le Cordon Bleu anymore.
Looking good, though. I absolutely heart your photography here.. If you need some serious cake-loving, email me and i’ll see what i can do. ^^