Servings: cake
Zucchini Cake with Cream Cheese Frosting
Micki Cheng's version: I promised a recipe for an amazing zucchini cake - and here it is! Yuuum, it's a delicious treat - and with a delicious cream cheese frosting!
Equipment
- Bowl
- Whisk
- Springform
- Baking Paper
- Piping Bag
Ingredients
Squash Cake
- 125 gram Sugar
- 125 gram Brown sugar
- 4 gram Vanilla Sugar or vanilla paste
- 135 gram Oil neutral in flavor
- 3 pcs. Egg large
- 300 gram Squash grated
- 225 gram Flour
- 10 gram Baking Soda
- 3 gram Salt
- 8 gram Cinnamon
- 1 gram Cloves ground
- 0.5 gram Cardamom ground
Topping and decoration
- 200 gram Butter soft
- 400 gram Powdered Sugar
- 200 gram Cream Cheese plain
- 5 gram Vanilla Paste or -sugar
- 15 gram Lemon Juice or lime juice
- Pistachio Nuts
- Walnuts or other nuts
Instructions
Zucchini Cake
- Mix sugar, brown sugar, oil, and eggs in a bowl.
- Beat it well together for a couple of minutes and add grated zucchini.
- Mix flour, baking powder, salt, and the spices in another bowl and sift the dry ingredients into the wet mixture.
- Add the chopped nuts and fold together.
- Pour the batter into a springform pan lined with parchment paper at the bottom and bake at 180 degrees Celsius (356 degrees Fahrenheit) in a conventional oven for about 35-40 minutes.
- Take the cake out and let it cool completely.
Topping and decoration:
- Whip the butter light and fluffy.
- Add the powdered sugar a little at a time and beat it well into the butter.
- Fold the cream cheese into the mixture and taste with a bit of lemon or lime.
- Put the frosting in a piping bag with a star tip and pipe a beautiful pattern on the cooled cake.
- Finally, decorate with pistachios and other decorations such as walnuts and marigolds.
- Enjoy making it.