Zucchini are ready and abundant during the warmer months of summer which co-insides with a season of celebrations and events. This Lemon and Poppy Seed Zucchini cake is perfect for any occasion. Light, fresh and easily adaptable to seasonal flavours and fruits.
Lemon and Poppy Seed Zucchini Cake
Prep Time:
10 minutes
Cook Time:
40 minutes
Additional Time:
5 minutes
Total Time:
5 minutes
Ingredients
- 2 1/2 cups Plain Flour
- 2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 Lemon
- 2-3 Zucchini (3 cups grated with the moisture removed)
- 3/4 cup Vegetable Oil
- 1 cup Sugar
- 1/4 cup Honey
- 1 tsp Vanilla Essence
- 3 Eggs
- 1 TBSP Poppy Seeds
- 1 tsp salt
- extra salt for zucchini (1/4 tsp)
Icing
- 250g Cream Cheese
- 1 TBSP Lemon zest
- 2 TSBP Lemon Juice
- 1 cup of Icing Sugar
Instructions
- Wash and grate the zucchini into a bowl. Sprinkle with roughly 1/4 tsp salt and mix through. Allow to sit while you prepare the other ingredients.
- Preheat oven to 175 degrees celsius. In a bowl mix flour, baking soda, baking powder, poppy seeds, and salt and set aside.
- In a mixer (or bowl with a whisk) add eggs beat until frothy. Add in the sugar, oil, vanilla, zest, and juice of one lemon. Whist until combined. Gradually add to the flour mix and stir to combine.
- Strain and squeeze the extra moisture out of the zucchini using a sieve. Add 3 cups to the mixture and stir to combine.
- Grease a cake tin (20cm). Pour in the cake mix and cook for 40 mins to 1hr or until a cake skewer comes out clean.
- Remove the cake from the tin and allow to cool.
To make the Icing
Mix Icing ingredients together and ice the cake. Top with Dehydrated citrus and edible flowers.
Notes
To make a special occasion cake, make x2 cakes and add an extra layer of icing between them.
