Zucchini-Olive Oil Cake w/ Lemon Glaze

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THE CAKE
1 c. walnut pieces
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
3 large eggs
1 3/4 c. sugar
1 c. extra virgin olive oil
2 tsp. vanilla
2 1/2 c. grated zucchini (about 2)
confectionary sugar for dusting.

FOR THE GLAZE
1/4 c. fresh lemon juice
1/3 c. sugar
1 c. confectionary sugar

CAKE:
Preheat oven to 350 degrees F. & postion rack in the center. Grease a 10 c. bunt pan using non stick spray or butter, then dust with flour, removing excess.

Place the walnuts in a single layer on a baking sheet & toast them until they are golden brown & aromatic, 12-14 minutes. Cool the walnuts completely, then finely chop them in a food processor & set aside.

Sift the flour, baking soda, baking powder, salt, & spices into a medium bowl & set aside. In an electric mixer with paddle attachment, beat eggs, sugar, & olive oil together on medium speed until light & fluffy; about 3 minutes, then add vanilla. Add the eggs on e at a time, scraping the sides of the bowl with a spatula after each addition. Beat in dry ingredients all at once on low speed until they are thoroughly combined, then put mixer on medium & mix for 30 seconds. Beat in the zucchini & walnuts on low speed until incorporated, scraping down the sides of the bowl.

Pour the batter into the prepared pan, smoothing the top with spatula. Bake the cake for 45-50 minutes, rotating half way. The cake is done when a tester comes out clean & the sides begin to pull away from the pan.

While the cake is baking, prepare the glaze:

THE GLAZE
In a medium bowl, whisk together the lemon juice & granulated sugar, then whisk in the confectionary sugar until the glaze is completely smooth.

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack. Using a pastry brush, immediately brush the glaze over the entire surface of the warm cake, using all the glaze; it will adhere to the cake & set as the cake cools. Allow the cake & glaze to cool completely. Dust with confectionary sugar.

*DIVA NOTE* I only brushed the top of the cake slightly with the glaze. I found that the cake was too sweet with it. Of course, how much glaze you put is entirely up to you.

THIS RECIPE DOES NOT BELONG TO DIVA EATS ITALIA. IT WAS TAKEN FROM A COOKBOOK BY GINS DE PALMA, “DOLCE ITALIANO (DESSERTS FROM THE BABBO KITCHEN”)

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