|Photo courtesy of MarthaStewart.com|
The August 2011 edition of Martha Stewart Living (my all time favorite magazine) featured this bundt cake. With a dozen zucchini sitting in the harvesting basket, I baked up this scrumptious treat for some very special guests. It was the perfect sweet ending to a sunset dinner featuring everything harvested from our garden and beach!
Zucchini Bundt Cake
(from Martha Stewart Living. Recipe can also be found here.)
1 1/2 sticks unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon anise seeds
1/8 teaspoon ground cardamom (optional)
2 medium zucchini (about 8 ounces each)
3 large eggs
1 1/2 cups sugar
1/2 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
Orange Glaze Orange Glaze (recipe below)
Candied Zucchini Strips (optional) Candied Zucchini Strips (Instructions below)
1.Preheat oven to 325 degrees. Brush a 6-cup Bundt pan (surlatable.com) with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt.
2.Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 2 1/2 cups.)
3.Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan.
4.Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes.
5.Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving.
Unglazed cake can be stored at room temperature, wrapped in plastic wrap, for up to 1 day, or frozen for up to 1 month.
1 ¼ cups confectioners’ sugar, sifted
2 pinches of ground cardamom (optional)
¼ teaspoon finely grated orange zest, plus 3 tablespoons fresh orange juice
Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk 1 teaspoon at a time.
Candied Zucchini Strips
2 ½ cups sugar
2 cups water
2 medium zucchini very thinly sliced lengthwise (preferably on a mandolin)
Bring sugar and water to a boil in a saucepan, stirring until sugar dissolves. Add zucchini. Reduce heat to medium. Simmer, with a round of parchment placed directly on the surface, until zucchini are translucent, 15 to 20 minutes. Let zucchini cool in syrup.
Arrange zucchini in a single layer on a wire rack set over a baking sheet. Let dry for 1 hour. Use immediately.