We got to talk to my sister via Skype a few weekends ago (for those of you who need to be brought up to speed, she’s been living in Peru since Spring 2015 ). We’ve sent emails back and forth but we haven’t seen each others faces since Christmas (which was also via Skype). She kind of has this Peruvian accent now, ending all of her sentences with an upward, high cadence and forgetting words in English. I try not to bring it to her attention, even though it makes me chuckle; my little Spanglish sister.
Since she hasn’t seen me since we’ve announced our pregnancy, she asked to see my baby bump. I was wearing a terribly oversized grey sweatshirt with black leggings, #sundayafternoonattire and you couldn’t really see the bump that well. So I went and changed into my first fitted maternity dress so she could really see my little watermelon tummy.
As I walked out in my new fitted dress, I turned sideways so she could see. She said, “Hot mama! Nice BUTT!!!”
Embarrassed I quickly sat down, and slightly shouted, “But what about my bump?!!”
“It’s so cute - but really bob, your butt is amazing.”
I asked if my butt was bigger than my bump and she just laughed.
And that was her only response.
This zucchini cake, is probably something my sister would need convincing to eat right away, just because she's a chocolate person. Although since she's mentioned the food where she's living in Peru is nothing but potatoes, rice and chicken, she might be more eager and willing. Every week she writes me an email saying, "I miss your food and your face so much bob," and in that order.
When writing back and forth she would relentlessly ask me when I was going to have a baby. And I would always write back, when you come home. And guess what? Baby boy is due the day my sister comes home.
Love you friends. xo
zucchini cake with goat cheese frosting and lemon glaze
adapted from Layered by Tessa Huff
makes one, 4 or 2 layer 6" cake
I love baked goods made with zucchini, and upon receiving this new cookbook, I had to make this cake first. If you don’t want to fuss with a layered cake, it can easily be made into a cake-loaf or a single sheet pan without the frosting and just the lemon glaze - or no glaze at all. Surprise yourself with how good it is and make it as fancy or as un-fancy as you want. xo
baker’s note: It seems like a lot of spices, but don’t let it stress you out. Make the cake even if you don’t have all the spices, it will still be fantastic. Promise.
for the cake:
2 ½ cups / 315g all purpose flour, preferable organic
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
½ cup plus 2 tablespoons / 150ml coconut oil
1 ½ cups / 300g sugar
2 teaspoons lemon zest
3 large eggs
1 ½ cups / 255g grated zucchini, drained
3 tablespoons buttermilk
1 teaspoon fresh lemon juice
for the goat cheese frosting:
4 ounces / 115g soft goat cheese, room temperature
½ cup / 1 stick / 115g, unsalted butter, room temperature
3 cups / 375g powdered sugar
2 to 3 teaspoon buttermilk
1 cup / 125g powdered sugar
2 tablespoons fresh lemon juice (or a tiny bit less)
2 teaspoons finely grated lemon zest
for the cake:
Preheat oven to 350°F / 180°C and line two 6 inch / 15cm cake pans with parchment paper and grease with butter and flour.
Shred zucchini in a food processor. Once zucchini is shredded, lay out in a single layer using paper towels to soak up the extra moisture. Pat down using paper towels and let it sit for about 10 minutes.
Sift together all your dry ingredients except your sugar in a big bowl and set aside.
In an electric mixer beat together the coconut oil, sugar and lemon zest for about 2 minutes.
Add eggs one at a time until combined. Scrape the bowl down a bit with your spatula. Mix again.
On low speed, slowly mix in the dry ingredients until combined.
Next gently fold in the zucchini, lemon juice and buttermilk until combined, taking care not to over mix.
Divide the batter evenly into your two pans and bake for 40-50 minutes. Cake layers will be very thick. If you're using a different size cake plan, vary your baking time accordingly.
Bake until golden brown on top and/or a toothpick comes out clean.
Cool cakes completely in their pans before removing or frosting.
for the frosting:
In an electric mixer, beat goat cheese and butter together until combined and smooth. On a low speed, slowly add powdered sugar. Then add buttermilk and vanilla until incorporated and beat at a high speed until fluffy. About 3 mins.
for the glaze:
Whisk together powdered sugar with the lemon juice + zest until it forms a thick glaze. Adjust the amount of lemon juice to vary your thickness. A little more makes it thinner, and little less makes it thicker.
Cut the cooled cake layers directly in half so you create 4 layers from 2 cakes. Assemble cooled cake with scoops of goat cheese frosting smooshed between each layer. Top cake with lemon glaze, black berries and a sprinkling of powdered sugar if you desire. Cake will keep for up to a week in the fridge, but is most delicious the first 3 days after it's made. xo
why is this good for me?
zucchini - is hydrating, full of fiber, vitamin c and easily digestible. The skin of zucchini contains ton of nutrients that are really good for our eyes.