Once you've tried this gorgeous courgette (zucchini) cake, you'll always want it again....
Courgette (Zucchini) Pandan Cake
Ingredients:
200g courgette (zucchini)
80g fresh *Pandan juice (or essence)
50g EVO (extra virgin oil or other)
150g castor sugar
2 eggs
250g Self-raising flour
½ tsp bicarbonate soda
Jam – any (blueberry jam used here)
Cream Frosting:
75g Castor sugar
Whipping cream
Method:
1. Beat oil, sugar and eggs in a large bowl with a wooden spoon till smooth and put aside.
2. Grate courgette into a bowl and add pandan juice. Add these to the egg mixture above.
3. Add sifted flour and bicarbonate soda.Fold in gently with a wooden spoon till there are no flour patches.
4. Pour into greased tin and bake in 180 degC for 40 mins till golden.
5. Test with fork/skewer in the centre of cake to check if cooked. Leave to cool.
6. When cooked, cut the cake into 2 layers.Spread jam on the bottom layer followed by frosting.
7. Stack the other layer on top and spread frosting over the entire cake or just the top, as desired.
8. Decorate if you wish with fruits etc. Enjoy!
*Fresh pandan juice is made by blending screwpine leaves with some water and then sieving out the juice.
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