ZUCCHINI WALNUT CAKE
| 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
Ingredients
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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
