Zucchini & Lemon Olive Oil Cake
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Zucchini & Lemon Olive Oil Cake
Recipe By Courtney Roulston
Ingredients
1 cup pecans, finely chopped
1 cup Colesplain flour
1 cup Coleswholemeal plain flour
1 tsp baking powder
1 tsp bi carb soda
sea salt to taste
1 tsp mixed spice
1 cup Coles brown sugar
3 large free range eggs
1 cup Squeaky Gate extra virgin olive oil
1 tbs lemon zest
3 tbs lemon juice
2 tsp vanilla bean paste or extract
2 ½ cup finely grated zucchini, drained of excess moisture
Glaze
1 cup Coles icing sugar, sifted
2 tbs Squeaky Gate extra virgin olive oil
3 tbs lemon juice
Method
Pre heat the oven to 180 degrees (C). Prepare a 25 cm cake pan or 10 cup bundt tin by rubbing with a little oil and lightly dusting with flour. Grate the zucchini and place into a sieve over a large bowl. Gently press out any excess moisture and set aside.
Mix both the flours, baking powder, bi carb, salt and mixed spice in a bowl. Gently stir through the dry ingredients, pecans and the zucchini until mixed through evenly.
In another bowl, whisk together the sugar, eggs, extra virgin olive oil, lemon zest, lemon juice and vanilla for 4-5 minutes, or until light and fluffy. Add this mixture to the dry ingredients bowl and gently fold through into a chunky batter.
Pour the batter into the cake tin and bake for 50 minutes, or until a skewer comes out clean from the thickest part of the cake. Remove from the oven and allow to cool in the pan for 10 minutes before placing on a wire rack to cool completely.
Whisk the icing sugar, extra virgin olive oil and lemon juice together until you have a runny glaze, adding a little extra lemon juice if it needs loosening. Drizzle the glaze over the top of the cake and serve.
