Carrot Zucchini Walnut Cake With Fudge Icing
An elegant and deliciously moist cake ideally made in a bundt pan; or if you don't have a bundt pan, use a 22cm-base pan. i found this recipe in the october 2005 edition of the cooking magazine 'australian good taste' and i have posted it here for the 2005 zaar world tour. the preparation and cooking times below do not include the 15 minutes cooling time.
Steps
Preheat the oven to 180c , brush a 2 litre capacity bundt pan with melted butter to lightly grease , dust with flour and shake off any excess.
Use the grater attachment on your food processor to finely grate the carrot and zucchini , place the carrot-zucchini mixture in a clean tea towl and squeeze out all excess moisture , then transfer to a large bowl.
Place the walnuts in the clean bowl of the food processor and process until finely chopped.
Add to the carrot mixture.
Place the egg , sugar , oil and orange rind and juice in the bowl of the food processor and process until light and frothy.
Sift over the flour and cinnamon and process until just combined.
Add to the carrot mixture and use a large metal spoon to gently fold until just combined.
Spoon into the prepared pan and smooth the surface.
Bake in the preheated oven for 50-55 minutes or until a skewer inserted into the centre comes out clean.
Set aside for 10 minutes to cool slightly before turning onto a wire rack.
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Ingredients
butter, plain flour, carrot, green zucchini, walnut halves, eggs, brown sugar, vegetable oil, orange rind, fresh orange juice, self-raising flour, ground cinnamon, unsalted butter, light cream, vanilla extract