This is the newest challenge for the Sunday Slow Bakers from Gina DePalma's 'Dolce Italiano'. This zucchini cake calls for Extra Virgin Olive Oil rather than butter. It makes a moist and delicious cake.
Zucchini-Olive Oil Cake with Lemon Crunch Glaze
1 cup walnut pieces
2 cups unbleached all-purpose flour
1 3/4 cups granulated sugar
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 cup EVOO
2 tsp vanilla extract
2 1/2 cups grated zucchini
1/4 cup fresh squeezed lemon juice
2/3 cup sugar
1 cup confectioners' sugar
Preheat oven to 350°
Grease and flour a bundt pan. Place walnuts on a cookie sheet and toast them 12-14 minutes. Cool and chop, then set aside. Grate 2-3 zucchini squash and set aside.
Sift together dry ingredients. In a large bowl beat eggs, add sugar and olive oil and beat until light and fluffy, about 3 minutes. Add vanilla extract. Slowly add dry ingredients, mix on medium until smooth. Add the zucchini and nuts on medium, scraping down the sides of the bowl. Pour into the prepared pan. Bake for 45-50 minutes until done. Allow to cool.
To mix the glaze: combine the juice and sugars. Whisk until smooth. Brush over the warm cake, using all the glaze.
While we've been here in Montisi, we have been tasting olive oils. Good thing I baked this before I left. Now I can buy more olive oil to bring home!
Boun Appetito y'all!