The kids and I were looking for something special to celebrate Kitchen Dad’s birthday and stumbled across this recipe. The photographs were so beautiful, I just knew the cake would be special too. And it was! I tweaked it a bit to accommodate for ingredients I didn’t have, like caster sugar (superfine sugar, but not as fine as icing sugar) and sultanas (essentially, golden raisins. Only not quite.).
- 1 stick butter, softened at room temperature
- 1 cup sugar
- 2 eggs
- 2 small zucchini (in British, courgette. Don’t ask why.)
- 1 small apple
- 1 cup flour
- Large pinch salt
- ½ teaspoon baking powder
- Large pinch cinnamon
- 1/2 cup walnuts, chopped
- 1/2 cup golden raisins
Preheat oven to 325. Have some small, nimble fingers grease an 8×5 loaf pan. Whip together butter and sugar until creamy and fluffy. Beat eggs and gradually mix them in, making sure each egg is fully incorporated before adding the next.
Coarsely grate zucchini. Squeeze to remove any excess moisture (fun!), then add to batter. Cut the apple into small pieces and add them, too.
Mix flour, salt, baking powder and cinnamon, and gently fold into mixture. Stir in nuts and sultanas/raisins.
Transfer to pan and bake for 60 minutes or until golden and firm to the touch. I turned the heat up to 350 when the cake still looked undercooked at 60 minutes and baked it another 15 minutes until it turned golden brown.
Kitchen Dad was not disappointed.