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walnut pieces flour baking powder baking soda kosher salt ground cinnamon ground ginger ground nutmeg eggs sugar extra-virgin olive oil vanilla zucchini confectioners sugar freshly squeezed lemon juice sugar confectioners sugar
Viewed: 105 - Published at: 8 years agoIngredients
- 1 cup walnut pieces
- 2 cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 3/4 cups granulated sugar
- 1 cup extra virgin olive oil
- 2 teaspoons pure vanilla extract
- 2 1/2 cups grated zucchini (about 2 small zucchini)
- Confectioners sugar, for dusting (optional)
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup granulated sugar
- 1 cup confectioners sugar
Method
- To make the cake: Preheat the oven to 350F and position on a rack in the center.
- Grease a 10-cup Bundt pan using nonstick cooking spray or butter, then dust it with flour to coat it completely, tapping out the excess.
- Place the walnuts in a single layer on a baking sheet and toast them until they are golden brown and aromatic, 12 to 14 minutes.
- Cool the walnuts completely, then finely chop them in the food processor and set aside.
- Sift the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside.
- In an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and olive oil together on medium speed until light and fluffy, about 2 minutes, then beat in the vanilla extract.
- Scrape down the sides of the bowl with a spatula after each addition.
- Beat in the dry ingredients all at once on low speed until they are thoroughly combined, then switch the mixer to medium speed and mix for 30 seconds.
- Beat in the zucchini and the walnuts on low speed until they are completely incorporated, scraping down the sides of the bowl.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake the cake for 45 to 50 minutes, rotating the pan halfway through the baking time to ensure even browning.
- The cake is done when a tester inserted in the center comes out clean and the cake has begun to pull away from the sides of the pan.
- While the cake is baking, prepare the glaze: In a medium bowl, whisk together the lemon juice and granulated sugar, then whisk in the confectioners sugar until the glaze is completely smooth.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert it into a wire rack.
- Using a pastry brush, immediately brush the glaze over the entire surface of the warm cake, using all of the glaze; it will adhere to the cake and set as the cake cools.
- Allow the cake to cool completely and the glaze to dry completely.
- Transfer the cake to a stand or serving plate and, if desired, lightly dust it with confectioners sugar.
- Any leftover cake may be wrapped in plastic and served the following day.
