Oranges can add so much to your cooking, adding flavour to chicken, pancakes, and cakes. So grab a bag of your favourite oranges and try this delicious, healthy cake that combines the nutritious qualities of zucchini, orange and walnut into a moist cake glazed with sticky, honey syrup.
Tip: Use your stand mixer to complete steps 2 – 4 for smooth, convenient mixing.
Equipment:
- Rasp or fine grater
- Lemon squeezer
- Measuring cups and spoons
- Mixing bowl
- Whisk or egg-beater
- Wooden spoon
- 12cm x 20cm x 9cm diameter loaf pan
- Baking paper
- Mixing jug
- Skewer for testing loaf
- Saucepan
Ingredients:
- 1 medium sized zucchini, grated
- 3 tsp finely grated orange rind
- ½ c walnuts, chopped
- 1½ c brown sugar
- 2 c self-raising flour
- ⅓ c plain flour
- ¼ tsp baking soda
- 1 tsp mixed spice
- ½ c vegetable oil
- 2 eggs, lightly beaten
- 1½ c plain yoghurt
Syrup
- ¼ c liquid honey
- ¼ c orange juice
- 1 cinnamon stick
- 2 tsp orange zest
- ½ c water
Directions:
- Line base of loaf pan with baking paper and preheat oven to 180°C/160°C fan-forced.
- Grate zucchini and orange rind, chop walnuts and add all to mixing bowl with sugar, flours, baking soda and mixed spice. Combine thoroughly, make a well and set aside.
- Add oil, egg and yoghurt to jug and mix well with whisk. Add to zucchini mixture and combine well.
- Transfer mixture to loaf pan and place in oven. Set timer for 1 hour 10 minutes and test loaf with skewer – if skewer comes out clean, loaf is ready. Meanwhile, prepare syrup.
- Add honey, orange juice, cinnamon and water to saucepan and bring to boil over high heat. Reduce heat and simmer for 5 minutes. Remove from heat and stir in orange zest.
- Carefully pour ½ the hot syrup over the cake while it is still hot. Stand for 30 minutes to allow syrup to completely soak into cake. Carefully lift cake onto a wire rack lined with baking paper and leave to cool.
- Enjoy warm or cool, served with sour or chantilly cream.
