Friday, February 8, 2008

Zucchini Cake

1 cup plain flour
1 cup caster sugar
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
9 oz grated zucchini
1 cup raisins
1 cup sultanas
1/2 cup chopped toasted pecans, plus a few whole, to garnish
2 eggs
1 tsp vanilla extract
1/2 cup olive oil

Lemon icing:
1 cup sifted pure icing sugar
1 tsp finely grated lemon rind
1-1 1/2 tbs lemon juice

Preheat oven to 350° F. Grease and line the base of a loaf pan.
Sift flour, sugar, cinnamon, baking powder, soda anda pinch of salt into a large bowl. Add zucchini, raisins, sultanas and pecans. Whisk together eggs, vanilla and oil, and stir into dry ingredients. Pour into prepared pan and bake for 1-1 1/4 hours or until a skewer inserted into cake comes out clean. Allow to cool slightly, then place on a wire rack to cool completely.
To make the icing, combine the icing sugar, rind and juice, and stir until the mixture is smooth. When the cake is cold, drizzle with icing, allowing it to run down the sides, and top with extra nuts. This cake keeps well for 4-5 days in an airtight container.

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