Sunday, October 18, 2015

The Cake that Got Uncle Preston to Bake

Dear Lauren,

I happened to make this cake about a week before we received a visit from Uncle Preston. It was so delicious, I decided to make one for him too. And he thought it was so fabulous, he asked me to teach him how to bake one. I taught him and I mailed him a bundt pan so he can bake one for himself back in California.

Lemon Cardamom Zucchini Bundt Cake
adapted from Back to the Table

2 large zucchini, ends cut off and discarded, the rest shredded
zest from 1 lemon or 1 orange
390 grams of all-purpose flour
2 teaspoons ground cardamom
1 teaspoon baking powder
1 teaspoon baking soda
2 cups sugar
1 cup avocado oil (or vegetable oil you like)
3 large eggs
2 teaspoons vanilla extract
1 cup pecan (can be chopped if you like, I throw them in just as they are in the bag)

Preheat the oven to 350 degrees. Spray Baker's Joy* (NOT PAM) in a bundt pan and set aside. Use a box grater or a food processor and grate your zucchini. Place the shredded zucchini over several paper towels to dry out a bit. Sprinkle the lemon zest over the zucchini.

Whisk the flour, cardamom, baking powder and soda in a bowl and set aside. Whisk the sugar, oil, eggs, and extract in a bowl and add to the dry ingredients. Mix well with a large spoon**. Add the zucchini, the lemon zest, and the pecans and mix well. Add the mixture to the bundt pan and bake on the rack in the lower third of the oven for 50 minutes. Test for doneness with a skewer. If the skewer comes out clean, the cake is done. Ovens vary, my cake takes one hour to bake.


P.S. *If you can't find Baker's Joy where you live (and I sincerely hope you can), butter the bundt and then flour it. Tap out the excess flour. This method is second best to Baker's Joy.
P.P.S This recipe is mixed by hand. *When you first start stirring in the wet ingredients with the dry ones, you might think the batter is too dry. Keep stirring, it will come together just fine with a little work. The only equipment you need is a bundt pan (I love this one!), a zester, and (in my opinion) a kitchen scale to measure the flour. If you want to measure the flour using cups, add 3 cups instead of 390 grams.

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