{"id":3034,"date":"2018-08-29T07:55:04","date_gmt":"2018-08-29T11:55:04","guid":{"rendered":"http:\/\/www.orchardhillfarm.ca\/?p=3034"},"modified":"2018-08-29T07:55:04","modified_gmt":"2018-08-29T11:55:04","slug":"zucchini-cake-with-crunchy-lemon-glaze","status":"publish","type":"post","link":"http:\/\/www.orchardhillfarm.ca\/?p=3034","title":{"rendered":"Zucchini Cake with Crunchy Lemon Glaze"},"content":{"rendered":"

This is the zucchini cake we sampled at last week’s pickup – olive oil, lemon – all my favourite things. I just baked it in a regular sheet cake pan (9×13), and it was a little sweet – reduce the sugar in the recipe by a 1\/4 cup. Or leave it as is! From David Lebovitz – delicious.<\/p>\n

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Zucchini Cake with Crunchy Lemon Glaze<\/span><\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Serves<\/span> 12-16<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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Adapted from Dolce Italiano: Desserts from the Babbo Kitchen<\/a> by Gina DePalmaI used the fine grating disk<\/a> for my stand mixer but Gina recommends if grating the zucchini by hand, use the fine holes on a box grater. I also think since you\u2019ve got the grater out, you may as well add a few swipes of lemon zest to the cake batter, since you\u2019re using the juice for the glaze, which I\u2019m going to do next time.The best way to invert the cake is to lay the cooling rack over the top of the cake pan, then grasping both the cake pan and the rack simultaneously (if it\u2019s too hot, wear oven mitts), flip them both over at once. Lift off the cake pan, then liberally brush the glaze over the warm cake.<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
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For the cake:<\/span><\/p>\n
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1<\/span> cup (135g)<\/span> almonds,<\/span> pecans, or walnuts, toasted<\/span><\/div>\n
2<\/span> cups (280g)<\/span> flour<\/span><\/div>\n
1<\/span> teaspoon<\/span> baking powder<\/span><\/div>\n
1\/2<\/span> teaspoon<\/span> baking soda<\/span><\/div>\n
1<\/span> teaspoon<\/span> kosher or sea salt<\/span><\/div>\n
2<\/span> teaspoons<\/span> ground cinnamon<\/span><\/div>\n
1<\/span> teaspoon<\/span> dried ground ginger<\/span><\/div>\n
1\/2<\/span> teaspoon<\/span> freshly ground nutmeg<\/span><\/div>\n
3<\/span> large eggs,<\/span> at room temperature<\/span><\/div>\n
1 3\/4<\/span> cups (350g)<\/span> sugar<\/span><\/div>\n
1<\/span> cup (250ml)<\/span> extra-virgin olive oil<\/span><\/div>\n
2<\/span> teaspoons<\/span> vanilla extract<\/span><\/div>\n
2 1\/2<\/span> cups (300g)<\/span> finely grated zucchini<\/span><\/div>\n<\/div>\n<\/div>\n
For the lemon glaze:<\/span><\/p>\n
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1\/4<\/span> cup (60ml)<\/span> freshly squeezed lemon juice<\/span><\/div>\n
1\/3<\/span> cup 65g)<\/span> granulated sugar<\/span><\/div>\n
1<\/span> cup (140g)<\/span> powdered (confectioner\u2019s) sugar<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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1. Preheat the oven to 350\u00baF (180\u00baC). Grease a 10 cup (2.5l) bundt or tube cake pan* with non-stick spray or butter, dust with flour, then tap out any excess.<\/span><\/div>\n
2. Pulse the nuts in a food processor until finely chopped.<\/span><\/div>\n
3. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.<\/span><\/div>\n
4. In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3\/4 cup (350g) sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.<\/span><\/div>\n
5. Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds.<\/span><\/div>\n
6. Stir in the chopped nuts and zucchini.<\/span><\/div>\n
7. Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.<\/span><\/div>\n
8. During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1\/3 cup (65g) granulated sugar, and powdered sugar.<\/span><\/div>\n
9. Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Storage:<\/strong> The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, you\u2019ll need to defrost the cake then warm it so the glaze will adhere properly.<\/p>\n

*If you don\u2019t have a bundt or tube pan, I noticed that both Adam<\/a> and Sara<\/a> made the cake in a regular round cake pan with good results.<\/p>\n

This cake batter could also be baked in two loaf pans, which is easier for gift-giving, if you\u2019re trying to share your zucchini bounty. You may need to reduce the baking time a little to compensate for the smaller pans.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

This is the zucchini cake we sampled at last week’s pickup – olive oil, lemon – all my favourite things. I just baked it in a regular sheet cake pan (9×13), and it was a little sweet – reduce the sugar in the recipe by a 1\/4 cup. Or leave it as is! From David […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[144],"tags":[140,146,145],"_links":{"self":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/3034"}],"collection":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3034"}],"version-history":[{"count":1,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/3034\/revisions"}],"predecessor-version":[{"id":3035,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/3034\/revisions\/3035"}],"wp:attachment":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3034"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}