Spiced Zucchini Pecan Cake

In honour of Australia Day, here is a locally-inspired cake featuring zucchini and pecans.

The ingredient of Spiced Zucchini Pecan Cake

• 2 cups 300g plain flour
• 3 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp sports ground cinnamon
• 1 2 tsp freshly grated nutmeg
• 300g caster sugar
• 1 vanilla bean split seeds scraped
• 3 eggs
• 1 cup 250ml sunflower oil
• 2 cups 300g grated zucchini from practically 3 zucchinis
• 100g sultanas
• 1 1 2 cups 210g pecans toasted chopped
• 1 1 2 cups 225g given icing sugar sifted
• 1 1 2 cups 360g sharp cream at room temperature
• 1 lime zested

The Instruction of spiced zucchini pecan cake

• finely grated zest of 1 lime preheat the oven to 180u00b0c grease and line a 22cm springform cake pan
• sift flour baking powder bicarbonate of soda cinnamon and nutmeg into a large bowl
• in a separate bowl disturb sugar vanilla eggs and oil together fold the egg mixture zucchini sultanas and 1 cup 140g pecans into the flour mixture
• pour into the prepared pan and bake for 1u20131 1 4 hours until a skewer inserted into the centre comes out clean cool in the pan for 5 minutes then transfer pan to a wire rack to cool completely
• meanwhile for the icing stress inflection icing sugar pointed cream and zest in an electric mixer roughly low zeal until smooth
• separate cake from pan and decorate similar to icing and enduring surviving pecans

Nutritions of Spiced Zucchini Pecan Cake

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