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Golden Zucchini Lime Applesauce Cake & Zesty Frosting

Zucchini Lime Applesauce Cake |Nat Yusop

Zucchinis are the new carrots, well, at least in cake-speak!

Once grated, the zucchini – also known as the courgette – gives the cake crumb, muffin or bread, an extra depth of buttermilk-like moistness. The flecks of finely grated squash are not as discernible as grated carrots in your baked goods; however the variable you cannot control is the amount of liquid within the zucchini – the fresher the squash, the more hydrated it is naturally (which is an indirect source of batter liquid) – and so you would have to keep an eye on your baking time and the look of the product being baked each time you make this cake.

I stumbled upon this nice  recipe for Zucchini Cake with Lime Cream Cheese Frosting by BakingBites. I followed it to almost to the letter, making very slight tweaks in the frosting and the amount of applesauce and zucchinis used. The tweaks were out of necessity; I had the correct ingredients but not the correct ingredient amounts that the recipe called for. Hence with the applesauce quotient increased, I have taken the liberty to also tweak the cake name 😛

Zucchini Lime Applesauce Cake | Nat Yusop

The Cake

The recipe from BakingBites is as follows. To make the cake, you will need:

2 1/2 cups all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
2 large eggs
1/2 cup butter, melted and cooled
1 teaspoon vanilla extract
1 tablespoon lime zest (keep the lime juice – you will need a tablespoonful – for the frosting you will make later)
Approximately 1/3 cup unsweetened applesauce
3-4 cups shredded zucchini

BakeSlave tweaks:

  • 1 cup of homemade applesauce (please click here to find out how to make your own applesauce, painlessly)
  • 2 cups of grated zucchini

This zucchini cake recipe is very similar in modus operandi as our chocolate zucchini cake. You can bung everything into one large mixing bowl, and you can employ elbow grease. Hurrah!

1. Pre-heat your oven to 180 ºC.

2. Into a moderate-sized bowl, sieve the flour, baking powder, baking soda and salt together. Set this aside.

3. Into a large mixing bowl (which is the primary receptacle for all that batter goodness), bung in the melted butter and sugar; then give it a preliminary whisk to incorporate the two, which should probably take all of 30 seconds. Next, throw in the eggs, vanilla extract, lime zest and applesauce – yes, all in at the same time. Then whisk. You should get a mixture that looks like the picture below – an emulsified, eggy, oily, green-flecked mixture that resembles ….. something not polite for repeating in a food blog.

Zucchini Lime Applesauce Cake |Nat Yusop

The green zucchini was used in the original recipe, which I think makes for a nice tonal contrast with the zesty lime cream cheese frosting. The grocer had only golden zucchinis on hand that day 🙂

4. Next, add the flour mix in portions, and use a spatula to incorporate the wet and dry ingredients. Once all of the flour mix has been added, the last step is to add the grated zucchini. This batter is quite a forgiving one, you need a light hand to mix the batter with the zucchini (think of muffins, where lumps are permissible). In the original recipe, BakingBites poured their batter into a 9 x 13 tin. I portioned mine into a 12-cup cupcake tray and the remainder of the batter went into a 6-inched round tin.

5. The cupcakes went in for 10 minutes and then the tin was rotated for even baking for another 10 minutes. The 6-inched tin took 40 minutes to bake.

The Icing

The pièce de résistance, for me, is the literally and figuratively, the icing on the cake: a zesty lime-infused, light cream cheese frosting.

Zesty Lime Cream Cheese Frosting |Nat Yusop

I did not have time to make marshmallow cream (which was in the original recipe), so I reverted to an old favourite, a simple cream cheese-confectioners’ sugar combo.

To make the zesty frosting, you will need:

125 g softened cream cheese
250 g sifted confectioners’ sugar
1 tablespoon fresh lime juice
Zest of 1 – 2 limes

Whisk all of the ingredients until well incorporated.

The frosting does a Jabba the Hutt in 35 º heat so bung it into the fridge until it is manageable to crumb coat the top of your cuppies or cake. It is not a pipeable frosting (I used the back of a spoon to coax it to stay put) but I suspect that if you play around with adding more confectioners’ sugar, you can get that desired consistency for it to behave in a piping bag.

Once you have gotten your cake frosted, bring out a hot cuppa and enjoy.

Zucchini Lime Applesauce Cake |Nat Yusop

XOXOXO Happy Baking!

7 comments on “Golden Zucchini Lime Applesauce Cake & Zesty Frosting

  1. Fae's Twist & Tango
    June 29, 2013

    Ah! All around beautiful and delicious! 😛

  2. Nina Che Rus
    July 1, 2013

    The heat! The heat and frosting just do not mix.. hmm but the picture is drool worthy! 🙂

    • Nat Yusop | BakeSlave
      July 4, 2013

      The heat Nina, is never forgiving, isn’t it. But I think it is also time to swallow that bitter pill that is, I am cr*p at making buttercream/frosting of any kind ! LOL ! I hope someday I will be able to reach your level of expertise.

  3. radhika25
    July 9, 2013

    Where have you been Nat? Missing you…
    R

    • Nat Yusop | BakeSlave
      July 20, 2013

      Hi there, Radhika! Heh heh, things have been going slow over here, and I have missed baking too. I guess I have bakers’ block (if there is such a thing!). I’ve been wanting to make a pandan chiffon cake….but the cake tins here are suited for a good sized oven (boo!) so I guess until I can figure out how to get around this (or stumble on a perfectly sized cake tin to fit my tiny oven!), I may be out for the count for a bit. 😛

      • radhika25
        July 20, 2013

        Good hearing from you!

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This entry was posted on June 28, 2013 by in Bake, Cakes and tagged , , , .
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