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Spiced zucchini & pecan cake
Spiced zucchini & pecan cake
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Celebrate Australia Day with a delicious zucchini and pecan cake!
Ingredients:
  • 300g plain flour
  • 12.00 gm baking powder
  • 2.50 gm bicarbonate of soda
  • 5.00 gm ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 300g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 3 eggs
  • 250ml sunflower oil
  • 300g zucchini
  • 100g sultanas
  • 210g pecan
  • 225g icing sugar
  • 360g sour cream
  • 1 lime, zested
Instructions:
  • Prepare the lime zest and preheat the oven to 180°C. Grease and line a 22cm springform cake pan.
  • In a large bowl, gently sift together flour, baking powder, bicarbonate of soda, cinnamon, and nutmeg.
  • Whisk together sugar, vanilla, eggs, and oil in a separate bowl. Then, gently fold in the egg mixture, zucchini, sultanas, and 1 cup (140g) pecans into the flour mixture.
  • Transfer the mixture into the pan and bake for 1–1 1/4 hours until a skewer inserted in the center comes out clean. Allow it to cool in the pan for 5 minutes, then move it to a wire rack to cool completely.
  • In an electric mixer, blend icing sugar, sour cream, and zest on low speed until smooth to make the icing.
  • Transfer the cake from the pan and garnish beautifully with icing and the rest of the pecans.

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