Zucchini Cake With Ginger And Hazelnuts Food

ZUCCHINI AND GINGER NAKED CAKE WITH GINGER CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans.
• Grate the zucchini on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze dry.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger and cloves together in a large bowl.
• In a second large bowl, whisk the brown sugar, eggs, oil, milk, fresh ginger, vanilla and grated zucchini. Add the flour mixture to the wet ingredients and stir until just combined. Divide the batter between the prepared cake pans; smooth the tops with an offset spatula.
• Bake the cakes until a wooden pick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes, then invert onto a cooling rack and cool completely.
• Use a serrated knife to carefully cut each cake in half horizontally, making four layers.
• For the frosting: Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Gradually add the confectioners' sugar, beating until incorporated. Beat in the chopped crystalized ginger.
• To assemble the cake: Place a cake layer on a cake stand or platter. Spoon a quarter of the frosting (about 1 1/2 cups) on top and smooth it evenly with an offset spatula. Stack another cake layer on top; repeat with the frosting. Continue with the remaining cake layers and frosting, leaving the sides of the cake bare. Top with the sliced crystalized ginger.

ZUCCHINI CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
• In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
• In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
• Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
• To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.

ZUCCHINI CAKE WITH GINGER AND HAZELNUTS

Steps:

• Preheat oven to 350 degrees. Sift the flour, baking soda, baking powder and salt into a large bowl. Stir in the sugar. In another bowl, whisk together the eggs, oil, orange juice, zest, ginger and vanilla. Pour the wet ingredients into the bowl with the flour and stir until just combined. Fold in the zucchini and hazelnuts.
• Butter and flour a tube pan. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool the cake in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. Slice and serve.

ZUCCHINI GINGER CUPCAKES

Steps:

• Bake cupcakes:
• Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
• Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
• Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
• Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
• Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
• Make frosting:
• Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
• Frost tops of cooled cupcakes.

HAZELNUT AND COURGETTE (ZUCCHINI) BAKE

Steps:

• Preheat the oven to 350°F/180°C/gas mark 4.
• In a large frying pan gently sauté the onion for 3-4 minutes in 2 tablespoons of oil.
• Add the hazelnuts, courgettes, sesame seeds, cumin, turmeric and ginger; stir ingredients together and continuing to stir occasionally, cook over a moderate heat for 7-10 minutes until the nuts have lightly browned and the courgettes are soft (the hazelnuts will absorb the oil during cooking so add the remaining oil during this stage if you need to); remove from heat when cooked.
• Mix in the oatmeal, almonds, coconut and tomatoes (if using) and stir together thoroughly; season with cayenne, salt and black pepper.
• Grease a 1 lb loaf tin or a deep pate dish and press the mixture in well; bake for 35-40 minutes or until the top is well browned and firm to the touch.
• Remove from oven when cooked and allow the roast to rest in its tin for a few minutes before turning out and slicing; for extra presentation you can decorate the top with additional thin cut slices of courgette that have been gently fried.