Zucchini, orange and walnut syrup cake
Indulge in a delightful Zucchini, Orange, and Walnut Syrup Cake! This moist and flavorful treat is made with fresh zucchini, zesty orange, crunchy walnuts, aromatic spices, and Greek yogurt, all drizzled with a sweet honey-orange syrup. Perfect for a cozy afternoon tea or a special dessert!
- 31 Mar 2024
- Cook time 70 min
- Prep time 45 min
- 8 Servings
- 14 Ingredients
Zucchini, orange, and walnut syrup cake is a delightful dessert that combines the natural sweetness of zucchini with the citrusy zest of oranges and the rich, nutty flavor of walnuts. This moist and flavorful cake is perfect for any occasion, offering a delicious balance of textures and tastes. Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9-inch (23cm) round cake tin. Line the bottom with parchment paper for easier removal.
Wash the zucchinis and grate them coarsely. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let drain for about 10 minutes. After draining, use a clean kitchen towel or paper towels to squeeze out any excess moisture.
In a large bowl, combine the self-raising flour, all-purpose flour, baking soda, spice mix, and chopped walnuts. Stir well to make sure the ingredients are combined evenly.
In another bowl, whisk together the olive oil, brown sugar, and eggs until smooth. Then, add the Greek yogurt, orange zest, and grated zucchini. Mix well to combine.
Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Pour the batter into the prepared cake tin, smoothing the top with a spatula. Bake in the preheated oven for about 45-50 minutes, or until a skewer or toothpick inserted into the center of the cake comes out clean.
While the cake is baking, make the syrup. In a small saucepan, combine the honey, orange juice, and cinnamon stick. Place the saucepan over medium heat and bring the mixture to a simmer. Let it simmer gently for about 5 minutes, then remove from heat. Discard the cinnamon stick.
Once the cake is done, remove it from the oven and allow it to cool in the tin for about 10 minutes. Then, transfer it to a wire rack placed over a tray. While the cake is still warm, use a skewer or toothpick to poke holes all over the top. Pour the warm syrup evenly over the cake, allowing it to soak in.
Let the cake cool completely before serving. This allows the flavors to meld and the syrup to fully penetrate the cake.
Slice and enjoy your delicious Zucchini, Orange, and Walnut Syrup Cake! It makes a perfect treat for tea time or as a delightful dessert.
Tips:
- Grate the zucchini finely to ensure it blends well into the batter and adds moisture without being too chunky.
- Toast the walnuts lightly before adding them to the batter to enhance their flavor and crunchiness.
- Ensure all wet ingredients (eggs, yogurt, orange juice, etc.) are at room temperature to achieve a smoother batter consistency.
- Do not overmix the batter. Mix until just combined to avoid a dense cake texture.
- For an extra citrusy flavor, consider adding a bit more orange zest or a splash of orange extract.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, ensuring it maintains its shape and structure.
This zucchini, orange, and walnut syrup cake is a versatile treat that can be enjoyed as a dessert or a sweet snack. The combination of fresh zucchini, zesty orange, and crunchy walnuts creates a delectable flavor profile that is both unique and satisfying. Follow these tips to make the perfect cake every time, and enjoy a slice of this delicious creation with friends and family.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 460kcal | 18% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 2.99g | 8% |
| Sugar 40g | 38% |
| Fat | |
| Fat 30g | 34% |
| Saturated 4.57g | 15% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 66mg | 12% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 1.21mg | 8% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.46ug | 19% |
| Vitamin C 12mg | 13% |
| Vitamin E 0.33mg | 2% |
| Vitamin K 2.82ug | 2% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.37mg | 0% |
| Iron, Fe 1.59mg | 14% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 400mg | 12% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 220mg | 14% |
| Zinc, Zn 1.52mg | 14% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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