Zucchini and Raisin Cake Recipe

125 g

2/3 cup

2

2 teaspoons

1 1/2 cups

1/3 cup

1 1/2 cups

Vanilla Butter Cream

1/2 cup

1/3 cup

125 g

2 teaspoons

Unsalted butter

Caster sugar

Eggs, lightly beaten

Vanilla essence

Coarsely grated zucchini

Finely chopped raisins

Self-raising flour

Caster sugar

Water

Unsalted butter

Vanilla essence

• Preheat oven to moderate 180^oC. Brush a deep, 20 cm baba tin with melted butter or oil.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
• Add the eggs gradually, beating the mixture thoroughly after each addition. Add the essence, beat until combined.
• Transfer the mixture to a large mixing bowl. Add zucchini and raisins.
• Using a metal spoon, fold in the sifted flour.
• Stir until just combined and the mixture is almost smooth.
• Spoon evenly into prepared tin; smooth surface. Bake for 35 to 40 minutes or until skewer comes out clean when inserted in centre of cake.
• Leave cake in tin 10 minutes before turning onto wire rack to cool.
• To make Vanilla Butter Cream - Combine sugar and water in small pan. Stir constantly over low heat until the mixture boils and sugar has dissolved. Reduce heat, simmer without stirring, uncovered, 5 minutes. Remove from heat, cool.
• Using electric beaters, beat butter and essence in small mixing bowl until light and creamy.
• Pour syrup onto creamed mixture, beating until all has been added and mixture is smooth and fluffy.
• Spread top and sides of cake with mixture.