Wednesday, June 25, 2008

Orange Zucchini Cake

This cake is nutritious and tasty to satisfy the late afternoon hunger pangs. It goes well with tea or coffee . I also added Honey Bunches of Oats with almond and it imparted a chewy taste on the top layer of the cake. It turned out to be very yummy with the sweet aroma of spices and orange in every bite. This cake can be stored in a airtight container for 2-3 days.


1 cup flour
1 cup peeled and grated zucchini
1/4 cup Honey Bunches Of Oats with Almond cereal
2 eggs
3/4 cup sugar
1/2 cup canola oil
1 teaspoon cinnamon powder
1/2 teaspoon grated nutmeg
1 1/2 tablespoon grated orange zest
1/4 cup toasted walnuts
1 teaspoon baking soda
1/4 cup milk
1 teaspoon vanilla extract


Mix flour, baking soda, cinnamon and nutmeg powder well. Beat eggs, sugar, milk and oil well using a electric whisk. Add vanilla extract, orange zest, zucchini and cereal well. Fold in the flour mix in gently with a spatula, stirring in one direction till the flour is completely folded into the batter. Mix the walnuts and spread the batter on a greased baking tray. Bake at 325 degrees for 35 minutes or till a toothpick comes clean. Let the cake cool down to room temperature before taking it out of the baking dish. Cut the cake and it is ready to serve.

Preparation time: 70 minutes
Serves: 2-3

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