Garden zucchini cake
"I love that this cake is not too sweet, and it marries perfectly with omega-3-rich walnuts," says Teresa Cutter. This recipe is an edited extract from Earth To Table by Teresa Cutter (The Healthy Chef, $49.95), available from thehealthychef.com
Ingredients (14)
- 3 organic eggs
- 1/2 cup (125ml) pure maple syrup
- 1 cup (250ml) extra virgin olive oil
- 2 tsp vanilla extract
- Finely grated zest of 2 oranges
- 1 tbs baking powder
- Generous pinch of salt
- 240g wholemeal spelt flour
- 500g (about 3 medium) zucchini, coarsely grated, moisture squeezed out
- 155g chopped walnuts
- Yoghurt frosting or ricotta to decorate, as well as fresh herbs (optional)
Yoghurt frosting (optional)
- 2 cups (500g) labneh
- 1/4 cup (60ml) pure maple syrup
- 2 tsp vanilla extract
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 160°C fan-forced. Grease an 18cm cake pan and line base and side with baking paper. Combine eggs, maple syrup, olive oil, vanilla and orange zest in a bowl. Add baking powder, salt and flour and stir to combine. Fold in zucchini and walnuts. Pour into prepared pan and bake for 45 minutes or until top is just firm to touch and a skewer inserted in the centre comes out clean with a few moist crumbs. Cool completely.
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2.For the yoghurt frosting (if using), place labneh, maple syrup and vanilla extract in a bowl and mix to combine. Set aside.
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3.To serve, decorate cooled cake with yoghurt frosting or ricotta and fresh herbs.
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