Zucchini cake with lemon and poppy seed frosting
8
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 12 • Difficulty: Easy
Ingredients
Zucchini
200 g, coarsely grated
Caster sugar
150 g
Reduced fat oil spread
150 g
Egg(s)
3 medium
White self-raising flour
1 cup(s), (150g)
Bicarbonate of soda
1 tsp
Icing sugar mixture
25 g
Extra light cream cheese
75 g
Lemon juice
2 tsp
Poppy seeds
1 tsp
Lemon zest
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180⁰C. Lightly spray a 20cm (base measurement) round spring form tin with oil and line base with baking paper.
2
Squeeze excess moisture from zucchini. Set aside.
3
Using electric beaters, beat sugar and spread in a large bowl until pale and creamy. Add eggs, 1 at a time, until just combined.Sift flour and bicarbonate of soda together into a separate bowl. Fold in flour mixture then gently stir in grated zucchini. Spoon into prepared tin and smooth over surface with back of a spoon.
4
Bake for 40 minutes or until cake is golden and a skewer inserted into the centre comes out clean. Set cake aside in tin for 5 minutes before turning onto a wire rack to cool.
5
Using clean electric beaters, beat icing sugar, cream cheese, juice and poppy seeds in a small bowl until smooth. Spread over cake and sprinkle with lemon zest to serve.
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