ZUCCHINI & SULTANA CAKE

  • OLYMPUS DIGITAL CAMERA125g butter
  • ⅔ cup caster sugar
  • 2 eggs
  • 2 teaspoons vanilla essence
  • 1½ cups grated zucchini
  • ⅓ cup sultanas (can also use raisins)
  • 1½ cups self-raising flour

Grate the zucchini and set aside.

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In mixing bowl, beat the butter, sugar and vanilla essence.

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Add the 2 eggs,  ⅓ cup sultanas and 1½ cups of zucchini, mix through followed by the flour.

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Mix thoroughly and pour into prepared greased cake tin.

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Cook at 180 – 200C for 35-40 minutes.

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Remove from oven and after 5 minutes, turn out onto cooling racks.

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Cream Cheese Icing

60g cream cheese
30g butter
½ teaspoon vanilla essence
1½ cups icing sugar mixture

Place cream cheese, butter, vanilla and the icing sugar in a bowl.

Using an electric mixer, beat until pale and spread onto cake.

Garnish with orange rind

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Enjoy

 

These cakes are also great to make in bulk and can be frozen (without the icing).  I placed them onto a paper plate, into a large freezer bag and straight into the freezer!

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