Name: ZUCCHINI WALNUT CAKE
Prep time: 20 min
Cook time: 1 h
Yield: 10 slices
Ingredients: 2 each eggs; 1 cup canola/vegetable oil; 2 cups self raising flour; 2 tsp baking powder; 1 tsp bicarbonate of soda; 1 tsp salt; 1.5 cups sugar; 1 cup walnut pieces; 1 tsp ground cardamom; .5 tsp ground cinnamon; .5 tsp ground nutmeg; 2 cups zucchini, grated and squeezed

ZUCCHINI WALNUT CAKE

A fragrant delicious cake that is easy to make, and freezes well. Don't be scared by the spices. They make the cake a delight!

Prep Time

20 minutes

Cook Time

1 hour

Passive Time

20 minutes

Servings

slices

Ingredients

2 each eggs
1 cup canola/vegetable oil
2 cups self raising flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
1.5 cups sugar
1 cup walnut pieces
1 tsp ground cardamom
.5 tsp ground cinnamon
.5 tsp ground nutmeg
2 cups zucchini, grated and squeezed

Prep Time

20 minutes

Cook Time

1 hour

Passive Time

20 minutes

Servings

slices

Ingredients

2 each eggs
1 cup canola/vegetable oil
2 cups self raising flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
1.5 cups sugar
1 cup walnut pieces
1 tsp ground cardamom
.5 tsp ground cinnamon
.5 tsp ground nutmeg
2 cups zucchini, grated and squeezed

Instructions

In one bowl, beat together eggs and oil. Mix dry ingredients in another bowl: Flour, baking powder, bicarbonate of soda, salt, sugar, walnuts, cardamom, cinnamon, nutmeg. Stir in zucchini so that all is covered in flour mix. Make a well in the centre. Pour egg and oil mix into centre. Mix well. Pour into well-greased and lined 20cm springform pan. Bake at 160degC for 1 hour. Leave in tin 20 minutes before removing from pan. Glaze with apricot jam or marmalade. Eat! This cake freezes well

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ZUCCHINI WALNUT CAKE