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Monday, September 15, 2014

Zucchini Cake with Nuts

Zucchini Cake with Nuts Recipe

Zucchini Cake with Nuts Recipes
Zucchini Cake with Nuts

Ingredients for Zucchini cake.


Zucchini (1-2 pieces.) 0 460 to 500 grams
Flour - 250 grams
Walnut - 60 grams
Sugar - 160 grams
Chicken eggs (large) - 3 pieces
Olive oil - 160 milliliters
Powdered sugar - 1 tablespoon
Butter (for the form) - 1-2 tablespoon
Ginger (ground) - 0.5 tablespoon
Cardamom (ground) - 0.5 tablespoon
Vanilla - 0.5 tablespoon
Baking powder - 2 tablespoon no slides

Cooking Method for Zucchini Cake with Nuts


1. Little to fry walnuts in the dry pan.

2 Half of the chop. Skin, which is easily separated after roasting, removes it.

3 Zucchini rub on a coarse grater. Drain the separated juice, but do not pressing too much.

4 Put it on preheat the oven to 180 degrees. Lubricate the split form, lay a paper and fluff again with butter. Whisk the egg, add the sugar and whisk again.

5 Add to the eggs and sugar, vegetable oil, ginger, cardamom. Whisk. Enter zucchini and chopped walnuts, mix all these things very well. Add latest flour with baking powder and vanilla. The dough should turn out like thick cream, so if you want, you can add the flour.

6 Put the dough in the form above the remaining large pieces of nuts. Bake until warm (45 to 55 minutes). If the bottom was to brown, and the top of the cake still wet, can be covered with foil shape.

7 Take out the cake from the mold when it is almost cool. Sprinkle top with powdered sugar through a strainer.

8 cakes are moderately sweet (by the way, you can increase the amount of sugar according to your taste), now dense in texture and juicy.

9 Very good submit to the cake ginger tea. In teapot with black tea add grated fresh or ground ginger, in the tea ready to pour cold milk to taste.

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