Zucchini Spice Cake with Lemon Sauce
Why I Love This Recipe
When we had a call to invite a famous lady to tea so she could see our Old Adobe, we felt a little faint because we really did not have some of the important ingredients on hand to make a Rum Baba or a Baked Alaska or even a Floating Island? (really?) Anyway, we scurried around and came up with a bright twist on an old favorite...the makings are probably in your cupboard right now?
We pulled out the Royal Crown Derby and some Grande Baroque Silver. Dug around and found some Ecru Brocade Napkins from Milan that were given to us one Christmas. We figured just about anything would look brilliant served with these lovely keepsakes.
Then high on the top shelf we found a package wrapped with distinguished gold paper and a Balducci label. Attached we read a mini card...
"If I could take your Troubles,
I would toss them in the Sea.
But since I can't, I'm sending you,
My favorite cup of tea."
We remembered the sender was almost as famous as our guest. That will do nicely!
Now for the dessert...we came up with a homely little collection of ingredients and the result enchanted our lovely Diva and just like it's pioneer parent, gave us a warm cozy feeling inside.
Ingredients You'll Need
For the Zucchini Cake...
1 C. Granulated Sugar (or use equivalent in Agave Nectar)
1/4 C. Sweet Butter
1/4 C. Coconut Oil plus more for the pan (canola works too)
1 Teaspoon Grand Marnier or Vanilla
2 C. All-purpose Flour (measured then sifted)
1 C. Old Fashioned Oats ground fine in Food Processor
1/2 C. grated Coconut (or flakes)
1 teaspoons Baking Soda
1/2 tsp. Baking Powder
1 tsp. Salt
1 tsp. Ground Coriander
1/4 tsp. powdered Mace
Dash of ground cloves
Dash of ground ginger
(notice we are not using cinnamon here so that these more delicate spices come out)
3 Large Eggs
2 tsp fresh squeezed orange juice
2 Cups Grated (food processor works great) Zucchini patted dry with kitchen towels
1/2 C Chopped Walnuts
Heat oven to 350 and butter & flour cake pan, loaf pan or even make cup cakes. (We used 9” spring form pan)
First prepare dry ingredients: Whisk together in a large bowl, flour (sifted), grated coconut, Oats, baking soda, baking powder, salt, and spices. Set aside
Next, in mixer, cream butter, sugar, coconut oil & vanilla. Next add eggs one at a time.
Add dry ingredients into wet in 3 steps alternating with juice.
Now with a wooden spoon or soft spatula blend in the Zucchini and chopped nuts. (do not over mix)
Put batter into baking pan and bake at 350 for about 35-45 minutes or until a wooden pick inserted in the center comes out without moist crumbs and cake is pulling away from sides of pan.
Cool for 10 min and then (delicately loosen sides and bottom with knife) turn out on a wire rack covered with parchment or wax paper. Now cool completely and make the sauce.
For the Lemon/Lime Sauce:
1 C sugar
1/2 C sweet butter
1 T hot water
Juice of 1 large lemon or 2 limes
Grated rind of the lemon or 2 limes
Dash of Lemoncello (not for the children)
Heat together in double boiler (pan over boiling water) for 20 minutes or until thickened.
To Serve: Decorate the top of cake with Powdered sugar. Serve the sauce on the side and ladle over each serving.