- For the cake:
- Preheat the oven to 350F.
- Fully line two 9-inch cake pans with parchment paper.
- Whisk the flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl and set aside.
- Add the zucchini and the raisins and stir until evenly mixed throughout.
- Beat the eggs, sugars, oil, and vanilla until well blended.
- Alternatively add the egg mixture and the buttermilk to the flour mixture.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until for 40 to 45 minutes or until a cake tester inserted in the center comes out clean.
- Transfer the cakes to a wire rack to cool.
- Meanwhile prepare the frosting.
- Beat the butter and sugar until fluffy.
- Add the vanilla, lemon juice and the salt.
- Add the yogurt gradually until evenly combined.
- Place a layer on a platter and spread on top 1/3 of the frosting.
- Place the second cake on the top and spread the top and sides with frosting.
- Chill the cake before slicing.
ZUCCHINI LAYER CAKE
What to do with those large zucchinis people so generously give away this time of year? You make a zucchini layer cake. This was a large cake, I froze it for those times when the cake maker shuts down and Jim turns to saltines. Appearances can be deceiving; I am not a perpetual baker.
It tasted like spice cake and I could not have guessed it was a zucchini cake. The zucchini strands were indistinguishable; kids will not know they are eating a vegetable. Olivia picked the raisins out and lined them up on her plate as evidence of my betrayal. The frosting was reminiscent of a lighter cheese cream frosting. The cake had a lovely crumb, but sliced much easier after I chilled it. I jumped the gun a bit, hence the large slice. It took Jim and me two teatime snacks to finish it. Adapted from a nut version on CHOW, I decided the cake batter needed the addition of buttermilk. It turned out lovely and I will make this again.
Zucchini Layer Cake
3 cups cake flour
1-1/2 tsp baking powder
1-1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup dark brown sugar
1 cup sugar
1 cup vegetable oil
2 tsp vanilla extract
3 cups grated zucchini
1-1/2 cups of mixed golden and dark raisins
1 cup plain full fat Greek yoghurt
3/4 cup unsalted butter, soft
3 cups icing sugar
1 Tbsp vanilla extract
1 Tbsp fresh lemon juice
1/3 cup plain full fat Greek yogurt
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
- HOT MILK CAKE
- BATTER FRIED BROCCOLI
- SWEET POTATO SPINACH BAKE
- EGG BREAD
- BRANDY YOGURT CAKE
- COCOA CAKE IN THE PAN
- PORK RATATOUILLE WITH ZUCCHINI - HÚSOS LECSÓ CUKKI...
- OLIVIA CAKE
- ZUCCHINI PATTIES - CUKKINI FASÍRT
- ZUCCHINI TOMATO TART
- TEMESVÁRI PORK SIRLOIN - TEMESVÁRI SERTÉSBORDA
- YORKSHIRE PAN PUDDING
- PEANUT BUTTER BARS
- CHICKEN PIE
- FRESH STRAWBERRY CRUMB BARS
- ZUCCHINI LAYER CAKE
- NUTTY BUTTER COOKIES
- KITCHEN HYGIENE
- ▼ September (18)
- ► 2014 (95)
- ► 2013 (106)
- ► 2012 (290)
- ► 2011 (179)
- ► 2010 (200)