Zucchini Spice Cake with Lemon Sauce
From jeffersonstable 14 years ago
- 45 minutes to make
- Serves 12
When we had a call to invite a famous lady to tea so she could see our Old Adobe, we felt a little faint because we really did not have some of the important ingredients on hand to make a Rum Baba or a Baked Alaska or even a Floating Island? Read more (really?) Anyway, we scurried around and came up with a bright twist on an old favorite...the makings are probably in your cupboard right now? We came up with a homely little collection of ingredients and the result enchanted our lovely Diva and just like it's pioneer parent, gave us a warm cozy feeling inside. See less
Ingredients
- For the zucchini cake... shopping list
- Ingredients: shopping list
- 1 C. Granulated sugar (or use equivalent in agave nectar) shopping list
- 1/4 C. sweet butter shopping list
- 1/4 C. coconut oil plus more for the pan (canola works too) shopping list
- 1 Teaspoon Grand Marnier or vanilla shopping list
- 2 C. all-purpose flour (measured then sifted) shopping list
- 1 C. old fashioned oats ground fine in Food Processor shopping list
- 1/2 C. grated coconut (or flakes) shopping list
- 1 teaspoons baking soda shopping list
- 1/2 tsp. baking powder shopping list
- 1 tsp. salt shopping list
- 1 tsp. ground coriander shopping list
- 1/4 tsp. powdered mace shopping list
- Dash of ground cloves shopping list
- Dash of ground ginger shopping list
- (notice we are not using cinnamon here so that these more delicate spices come out) shopping list
- 3 Large eggs shopping list
- 2 tsp fresh squeezed orange juice shopping list
- 2 Cups Grated (food processor works great) zucchini patted dry with kitchen towels shopping list
- 1/2 C Chopped walnuts shopping list
- powdered sugar shopping list
How to make it
- Heat oven to 350 and butter & flour cake pan, loaf pan or even make cup cakes. (We used 9” spring form pan)
- First prepare dry ingredients: Whisk together in a large bowl, flour (sifted), grated coconut, Oats, baking soda, baking powder, salt, and spices. Set aside
- Next, in mixer, cream butter, sugar, coconut oil & vanilla. Next add eggs one at a time.
- Add dry ingredients into wet in 3 steps alternating with juice.
- Now with a wooden spoon or soft spatula blend in the Zucchini and chopped nuts. (do not over mix)
- Put batter into baking pan and bake at 350 for about 35-45 minutes or until a wooden pick inserted in the center comes out without moist crumbs and cake is pulling away from sides of pan.
- Cool for 10 min and then (delicately loosen sides and bottom with knife) turn out on a wire rack covered with parchment or wax paper. Now cool completely and make the sauce.
- For the Lemon/Lime Sauce:
- 1 C sugar
- 1/2 C sweet butter
- 1 T hot water
- Juice of 1 large lemon or 2 limes
- Grated rind of the lemon or 2 limes
- Dash of Lemoncello (not for the children)
- Heat together in double boiler (pan over boiling water) for 20 minutes or until thickened.
- To Serve: Decorate the top of cake with Powdered sugar. Serve the sauce on the side and ladle over each serving.
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People Who Like This Dish 2
- peetabear Mid-hudson Valley, NY
- quaziefly ALL POINTS
- clbacon Birmingham, AL
- jeffersonstable Santa Barbara, CA
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The Rating
Reviewed by 2 people-
you got me with the lemon sauce!!... great post..five forks
peetabear
in mid-hudson valley loved it
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