Yipeeh, a toast to the Queen and her birthday celebration which brings us a public holiday on Monday. I love the fact that since we moved to Australia, no public holiday is lost. If a public holiday falls on a weekend, the following Monday is free nevertheless.
Perfect for holding a high tea ceremony or less formal just to invite friends over to a Kaffeeklatsch (coffee and gossip). This cake recipe uses grated zucchini which may sound a bit unusual but it will keep the cake moist for days. The pistachios add a delicious crunch and the cardamom and lemon aromatic flavour.
I guess this is not your ordinary cake for high tea but very yummy indeed. It will go well with black tea and coffee but also chai tea is great served with this cake. The Finns mix cardamom also into their ground coffee, which is nice as well.
Recipe for Zucchini cardamom cake with lemon cream cheese frosting
185ml vegetable oil
220g caster sugar
1 teaspoon vanilla extract
75g unsalted pistachios, finely chopped, plus 35g unsalted pistachios, roughly chopped, to decorate
60g almond meal
2 cups grated zucchini (about 3-4)
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1/2 teaspoon bicarbonate of soda
225g self-raising flour
75g plain flour
180g unsalted butter, softened
200g icing sugar, sifted
250g cream cheese, softened
Finely grated zest and juice of 1/2 lemon, plus extra lemon zest, to decorate
Preheat oven to 180°C. Grease a 22cm springform pan and line base and sides with baking paper.
Using an electric kitchen mixer, whisk the oil, sugar, eggs and vanilla until thick. Stir in chopped nuts, almond meal, zucchini and spices. Sift over soda and flours, and stir to combine. Pour into pan and bake for 70 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 20 minutes, then turn onto a wire rack and cool completely.
For the lemon frosting, use electric beaters to beat the butter and sugar until light and fluffy. With motor running, gradually add cheese, beating well between additions. Add zest and juice and beat until smooth.
Using a bread knife, slice the cake into two rounds and set top aside. Spread a third of the frosting over the bottom half, then replace top and spread cake with remaining frosting. Decorate with chopped pistachios and lemon zest.