Zucchini Cake With Mascarpone Frosting
An easy recipe for Zucchini Cake With Mascarpone Frosting.
Ingredients
- 320 g flour
- 3 tsps baking powder
- a pinch of salt
- 1 ½ tsp cinnamon
- 1 tsp nutmeg
- ⅓ tsp ginger powder
- 360 g brown sugar
- 2 tsps vanilla extract
- a handful of chopped walnuts
- 2 medium-sized zucchini
- 240 ml oil
- 3 eggs room temp
Mascarpone frosting
- 500 g mascarpone cheese room temp
- 5 tbsps icing sugar
- 1 tbsp vanilla sugar
Instructions
- Preheat the oven to 180°C. Prepare a deep baking tray of 36 cm x 42 cm and baking paper.
- Cut the ends of the zucchini and peel off the skin. Shred the zucchini (smaller pieces). Transform them into the bowl and add eggs, vanilla extract, sugar, and oil. Mix with an egg whisker.
- In another bowl whisk together flour, baking powder, cinnamon, nutmeg, a pinch of salt, and ginger powder. Add these dry ingredients into the batter and whisk well. Do not over-mix! Whisk until the flour disappears.
- In the end, add chopped walnuts and stir in with a rubber spatula.
- Pour the mixture into a baking tray and bake for 35-40 minutes or until the toothpick comes out clean. Take the cake out of the oven and let cool completely.
- When the cake is cool, whisk mascarpone until creamy. Then add icing sugar and vanilla extract. Spread the frosting over the cool cake and put it into the fridge for the best experience. (or eat know, who cares?)