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Zucchini and Raisin Cake
Recipe
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Ingredients : Makes one 20cm baba cake |
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 |
Method :
- Preheat oven to moderate 180oC.
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.
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