Zucchini and orange slab slice

Carrot and courgette cake served with a cup of tea

The hardest part of this recipe will be keeping your fingers from swiping the frosting! This is a world-class recipe but it won’t cost you. It is seriously a treat!

Ingredients

  • 185g butter
  • 2 teaspoons finely grated orange rind
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 1 1/2 cups coarsely grated zucchini (3 small)
  • 1/4 cup (60ml) orange juice
  • 1 1/2 cups (225g) self-raising flour

Orange frosting

  • 125g butter, softened
  • 2 cups (320g) icing sugar mixture
  • 1/4 cups (60ml) orange juice
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Method

  1. Grease 19cm x 29cm slice pan, line base with baking paper.
  2. Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Add eggs one at a time and beat until combined.
  3. Transfer mixture to large bowl; stir in zucchini, juice and flour; spread mixture into prepared pan.
  4. Bake in moderate oven about 40 minutes. Let cake stand for 5 minutes; tun onto wire rack to cool.
  5. Top cake with orange frosting and, if desired, a little thinly sliced orange rind.

Orange frosting

  1. Beat butter in small bowl with electric mixer until light and fluffy. Gradually beat in icing sugar and juice; beat until frosting is smooth.

 

Tell us, what do you think of this recipe? Will you give it a try?