9.26.13 Eat Cake

Slice 790 xxx
iphotos by gluttonforlife
I don't usually do cake. Especially one that's not full of non-cakey things like buckwheat or almond flour or something equally healthy. You probably think I'm just a little too virtuous for my own good, don't you? I'll show you. Or rather, this cake will. It's plump and airy, with a rich, pale crumb worthy of an English tearoom. And that cream cheese frosting, flecked with cardamom and orange zest, is totally irresistible. If you like that sort of thing. Which I do. Once in a while. It's all about moderation.

Oh, did I mention there's a bunch of zucchini in there?
Zucchini 790 xxx
green monster
Because we STILL have a gaggle of these coming in from the garden. And a girl can only eat so much zucchini carpaccio and so many zucchini fritters.
Shredded 790 xxx
in shreds
Use the grater on your food processor—it's an amazing time saver. Then pile all the shreds in a clean kitchen towel and squeeze the bejesus out of it while thinking of something that really enrages you. It's shocking how much water emerges!
Cake 790 xxx
loafing around
You can make this cake in a bundt pan for a glamorous presentation—perfect for a dinner party—or, as I did, in two loaf pans. That way you can wrap one well and freeze it (unfrosted, of course) to eat sometime in the next three months. I believe that's what in legal cirlces they call malice of forethought.

Have a beautiful weekend! xo

P.S. The camera came back from the Nikon repair shop, a month and $500 later, in the exact same (broken) condition as when we sent it there. Infinitely enfuriating. (Perfect zucchini-wringing fodder.) So back it went. More bad pictures coming your way. Sorry.

Zucchini Cake with Cream Cheese Frosting

makes 1 bundt cake that serves 10, or two loaves
  • — 2 1/2 cups all-purpose flour (I used C4C gluten-free mix)
  • — 1 1/2 sticks unsalted butter, melted, and more for greasing pan
  • — 2 1/2 teaspoons baking powder
  • — 1/4 teaspoon ground cinnamon
  • — 1/4 teaspoon anise seeds
  • — 1/4 teaspoon ground cardamom, divided
  • — 1 teaspoon sea salt
  • — 2 medium zucchini (about 1 pound total)
  • — 3 large eggs
  • — 1 1/2 cups organic cane sugar
  • — 1 teaspoon grated orange zest, divided
  • — 2 tablespoons fresh orange juice
  • — 4 ounces whole milk cream cheese, softened
  • — 3 tablespoons unsalted butter, softened
  • — 3/4 cup organic powdered sugar
  • — 1/2 teaspoon vanilla extract
  • — 1/4 teaspoon ground cardamom
  • — pinch sea salt

Preheat oven to 325 degrees.

Brush a 6-cup bundt pan with butter, and dust with flour, tapping out excess (or do the same with two loaf pans). Whisk together flour, baking powder, spices and salt.

Grate zucchini on the large holes of a box grater, or in your food processor, then squeeze dry in a clean kitchen towel. (You need about 2 1/2 cups.)

Stir together eggs and sugar, then stir in melted butter, zucchini, and 1/2 teaspoon orange zest and juice. Stir in flour mixture. Transfer batter to pan.

Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes.

To make the frosting, beat cream cheese and butter in medium bowl with an electric mixer. Beat in sugar, vanilla, remaining 1/2 teaspoon orange zest, cardamom and salt. Chill.

Frost cake generously with cream cheese frosting.

*Unglazed cake can be stored at room temperature, wrapped in plastic wrap, for up to 1 day, or frozen for up to 1 month.

Download recipe  Download Recipe


yum! a girl after my own (gluten-free) heart. Can't wait to make this over the weekend.
alex bates on September 27, 2013 at 5:13 pm —
Alex, it does not disappoint!
laura on September 27, 2013 at 5:52 pm —
I'll show you. Malice of forethought! Infinitely enfuriating. Love you and the cake.
Mily on September 27, 2013 at 10:35 pm —
So let it be written, so let it be done. xo
laura on September 28, 2013 at 8:33 am —
Let them eat grated zucchini!
Roy on September 27, 2013 at 10:42 pm —
Tee hee
laura on September 28, 2013 at 8:33 am —
I made this tonight. I've been playing around with different zucchini bread recipes, substituting sugar with applesauce (no luck ). This is delicious and met my husband's approval, warm with a scoop of ice cream, love the orange notes !! On another note I grew FENNEL FRONDS this year—do have any suggestions on what to do to save and additional uses? So grateful for finding your site, so helpful!
bonnie pierce on October 1, 2013 at 9:09 pm —
Welcome, Bonnie! So glad you found me. Never heard of growing just the fennel fronds—what happened to the bulbs?! Anyway, I found this chowhound thread for you that's full of suggestions for how to use the fronds. http://chowhound.chow.com/topics/306879 As far as saving them, I'm not sure if they would dry like an herb, but you can most likely freeze them in a ziploc bag, though using them for stock and pesto, and infusing them in oil, all seem like pretty good uses.
laura on October 1, 2013 at 9:24 pm —
My Mom bought the plant this spring, from a nursery in Tennessee...we were surprised too when no bulbs, lol. Thanks for the site, it had a ton of great ideas, going to try the pesto this weekend!!!
bonnie pierce on October 2, 2013 at 6:32 am —