This will make your nut cake especially moist
Vegetables in cake batter might sound unusual at first. But anyone who's ever baked a classic carrot cake already knows the principle. Grated carrots or zucchini serve a very specific purpose in baking. They add a great deal of moisture to the batter and positively alter the cake's texture.
- some butter (for the pan)
- 600 g Zucchini
- 4 eggs (size M)
- 150 g sugar
- 50 g brown sugar
- 1 TL Vanillearoma
- 120 ml neutral vegetable oil
- 180 g spelt flour (type 630)
- 120 g ground hazelnuts
- 80 g ground walnuts
- 1 packet of baking powder
- 1 tsp cinnamon
- 1 pinch of salt
- 200g dark chocolate cake glaze
- Preheat the oven to 170°C (340°F) using conventional oven settings (top and bottom heat). Grease a springform pan thoroughly with butter.
- Wash the zucchini, remove the ends, and coarsely grate the vegetable. Place the grated zucchini in a sieve and gently squeeze out the excess liquid.
- Mix eggs, sugar and brown sugar in a large mixing bowl and beat for 3-5 minutes until the mixture is creamy, light and airy.
- Slowly stir the vanilla flavoring and vegetable oil into the egg mixture.
- In a separate bowl, mix together spelt flour, hazelnuts, walnuts, baking powder, cinnamon and salt.
- Quickly fold the dry ingredients into the egg and sugar mixture until a smooth dough is formed.
- Now carefully fold the grated zucchini into the dough.
- Pour everything into a springform pan. Smooth the batter and bake the cake for about 40-45 minutes, until it passes the toothpick test.
- Let the cake cool completely.
- Melt the dark chocolate glaze according to the package instructions and coat the cake evenly with it. Then let the glaze harden completely.
Recipe for zucchini and nut cake
Zucchini are even more subtle in the batter than carrots. Their flavor is extremely mild. So you don't have to worry about your dessert suddenly tasting like a savory vegetable. After baking, the green ingredient almost completely disappears visually into the batter, generously allowing the other flavors to take center stage. What remains is simply its fantastic texture and its physical effect on the cake batter.
The key advantage of zucchini lies in its extremely high water content. During baking, this liquid is released into the batter very slowly, preventing the cake from drying out. Even if you don't cut into it until two or three days after baking, the crumb remains wonderfully moist and soft. At the same time, the texture of the grated zucchini prevents the batter from becoming soggy, creating a perfect balance of moistness and stability.
To give the cake its distinctive character, various nuts and spices come into play. Ground hazelnuts and walnuts add a lovely depth of flavor and contribute subtle roasted aromas. These nutty notes harmonize perfectly with the warm spice of cinnamon. The nuts also play an important technical role in the dough. They absorb some of the moisture, giving the cake the necessary structure. This prevents the cake from collapsing after cooling and allows it to be easily cut into clean slices.
Another advantage of this combination is its balanced flavor. The cake isn't overly sweet and has a very well-rounded flavor. Thanks to the natural moisture of the zucchini, you can forgo large amounts of additional fat during preparation. The nuts already provide sufficient plant-based fats to make the batter pliable. The interplay of all these components ensures that the cake rises beautifully and develops a fine, airy texture.
There's a simple rule to follow when preparing zucchini: grate it medium-fine. If the pieces are too large, you'll feel them when you eat it. If it's grated too finely, it will release its water too quickly, and the dough could become dense. A light squeeze of the grated zucchini with your hands is perfectly sufficient before folding it into the other ingredients. This way, you maintain complete control over the consistency of your dough and ensure a perfect baking result.
An apple and nut cake is sure to bring smiles to everyone's faces. Or how about a classic apple crumble? This plum and thyme cake is truly delicious.
