Sylvia's birthday. To compensate for the sweetness of the white chocolate, I decided to add cocoa to this zucchini cake recipe. It was both vegan and gluten free before I added the frosting. It was nice but not great.
Katie uses which sounds really interesting).
The soft cake was matched by soft icing. I was feeling so disorganised in preparing for the potluck that I just threw in as much icing sugar as I could bear without measuring it. I think more icing sugar would have made it firmer but probably less butter cream cheese would have been advisable as I had too much frosting. Unfortunately being soft, meant it slouched rather than standing tall and proud. But it tasted terrific. Surprisingly better than when paired with cocoa.
My other failure with the frosting was when I tried to dye it green for the pot luck with some cooked and sieved spinach. It didn't work. Even with a few drops of food dye the icing was a very pale delicate green. More experiments needed here. The icing looked pretty with lime zest but I wish I had remembered to add lime zest and juice to the mix and have left it in the recipe so I remember next time.
- One of Sylvia's favourite questions at the moment is "Why don't cars go on the grass?" I think it is an excellent question. Like everyone I get annoyed at some of the law but I do sometimes wonder what went wrong that prompted laws to be passed. Just imagine some of our busy streets without traffic lights!
- While I am not keen on some laws, I am even less keen on people trying to make up laws to make my life a misery. Swanston St in Melbourne City has been a mess for years. Despite the ban on cars it has never been quite pedestrianised and has a very confused identity. It is even worse with all these super tram stops they are building. It is like an obstacle course to rise on a bike. So I was really cross when a Metlink official added salt to the wound by telling me to stop because the tram was slowing down. Surely there is no new road law that requires bikes to slow down because a tram is slowing down. I was even more annoyed because I wasn't riding dangerously when he told me to stop - he was just being an officious numpty!
- Tonight I actually measured what the Australian Women's Weekly calls a lamington tin. I had always thought a lamington tin was the same as a swiss roll tin. (A swiss roll is similar to a jelly roll but not the same as a jam roly poly). According to the AWW it is actually the same as what I call a slice tin. I checked with my ultimate authority - my mum - who made me even less sure because she says lamington tins are deeper. I will have to do more research, but I am worried that maybe I have misled readers by referring to the wrong tin. Maybe it is time to try my hand at making lamingtons!
Previously on Green Gourmet Giraffe:
This time last year: Why Does Food History Matter?
This time two years ago: Honest soup inspired by a Farmers Market
This time three years ago: Curried Cauli, Spinach and Peanut Soup
This time four years ago: NCR Moody Mushroom Stew
Zucchini Layer Cake with Cream Cheese Frosting
Adapted from Allrecipes
Adapted from Allrecipes
- 160g coconut sugar (or other sugar)
- 105ml vegetable oil (I used canola)
- 3 tablespoons ground linseeds (flax seeds)
- 2 tbsp chia seeds
- 300g zucchini, grated
- 50g sultanas
- 50g dried cranberries
- 50g chopped pistachios
- 125g plain flour (I used half white, half wholemeal)
- 1 and 1/2 tsp mixed spice
- 1 and 1/2 tsp bicarbonate of soda
- 2 and 1/2 tsp baking powder
- 2 tbsp milk (optional)
- 150g cream cheese (I used tofutti cream cheese), at room temperature
- 75g butter, at room temperature
- 500g icing sugar
- Zest of 2 limes, and the juice of half a lime
- extra lime zest, nuts and dried fruit, to decorate
Mix sugar and oil. It will look rather dry. Add linseeds, chia seeds and grated zucchini. Set aside for a few minutes while you prepare remaining ingredients. The zucchini will release liquids and the mixture will become quite thin.
Stir in remaining ingredients in order of the list. The mixture should be a batter that will fall slowly from a wooden spoon. Add a little milk only if it needs some loosening up.
Spoon into prepared tins and bake for 35 minutes until cakes are springy and a skewer comes out clean. Cool cakes in tins.
Make cream cheese frosting by beating cream cheese and butter with electric beaters until smooth. Gradually add in the icing sugar and then the lime zest and juice. You want to get a consistency that is firm but spreadable.
Turn out one cake onto a serving plate. Spread with about half the frosting, or as much as you need. Turn out the second cake, position on top of the frosted cake and spread with remaining frosting. (I had some frosting leftover.) Decorate with lime zest, nuts and fruit as desired.