Zucchini, Vanilla and Lavender Cake.

Post date: Jun 09, 2015 3:3:22 AM

Sservers 4-6, Prep time 15 mins, cooking time 45 – 60 mins.

This is a good way to use that zucchini that turned into a marrow when you weren’t looking!

300g zucchini or marrow                       300g sugar

4 eggs                                                     200ml olive oil

1 tsp vanilla extract                                2 drops lavender oil (optional)

280g flour                                               2 tsp baking soda

1 tsp baking powder

For icing:

300g cream cheese softened              150g butter at room temp

2 cups icing sugar                                1 tsp vanilla paste

Preheat oven to 200c. Butter a 22cm round cake tin and line the base with baking paper.  Grate the zucchini and let it rest in a sieve over the sink.

Beat together the sugar and eggs until well mixed and pale. Add the zucchini, olive oil, vanilla extract and lavender oil into the egg mix and combine.

In another bowl sift the flour, baking soda and baking powder with a pinch of salt. Mix this into the zucchini mix and combine loosely. Pour the batter into the cake tin and bake for 45 mins. or until a skewer comes out clean. Remove from the tin and leave to cool on a wire rack.

Make the icing by beating together the cream cheese, butter, icing sugar and vanilla paste. Spread on the top of the cake and decorate with flowers or nuts.