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How to make Spiced zucchini & pecan cake

Yield = 8
Prep time: 0:40
Cook time: 1:15
Total time: 1:55

Ingredients

  • 2 cups (300g) plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon 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 about 3 zucchinis)
  • 100g sultanas
  • 1 1/2 cups (210g) pecans, toasted, chopped

Sour cream & lime icing

  • 1 1/2 cups (225g) pure icing sugar, sifted
  • 1 1/2 cups (360g) sour cream, at room temperature
  • 1 lime, zested

Method

  • Step 1 Finely grated zest of 1 lime preheat the oven to 180°C. Grease and line a 22cm springform cake pan.
  • Step 2 Sift flour, baking powder, bicarbonate of soda, cinnamon and nutmeg into a large bowl.
  • Step 3 In a separate bowl, whisk sugar, vanilla, eggs and oil together. Fold the egg mixture, zucchini, sultanas and 1 cup (140g) pecans into the flour mixture.
  • Step 4 Pour into the prepared pan and bake for 1–1 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.
  • Step 5 Meanwhile, for the icing, beat icing sugar, sour cream and zest in an electric mixer on low speed until smooth.
  • Step 6 Remove cake from pan and decorate with icing and remaining pecans.