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1 Blueberry Zucchini Cake with Lemon Buttercream Icing

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Blueberry Zucchini Cake with Lemon Buttercream Icing

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Ingredients

12 portion(s)

Cake

  • 100g zucchini, (Approx. 1 large)
  • 3 eggs, XL
  • 1 cup oil, Not olive oil
  • 1 teaspoon vanilla extract, Concentrate
  • 180g sugar
  • 3 cups plain flour
  • 1 level teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons Bi Carb Soda
  • 200g blue berries, Fresh or frozen
  • Extra blueberries for garnish.
  • 250ml Milk

Lemon Buttercream Icing

  • 300g icing sugar
  • 120g Butter
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • zest, To garnish if you'd like
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  • 6
    57min
    Preparation 2min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Cake

  1. 1. Place Zucchini in TM bowl.  Grate 9 secs, speed 5.5 or until grated into fine pieces. MC on.

    2. Tip Zucchini into steamer basket and sit over empty TM bowl. Press zucchini firmly to remove liquid. Discard liquid, or use on plants to fertilise. Set aside Zucchini. 

    3. In TM bowl, beat together the eggs, oil, sugar and vanilla extract. 10 sec, speed 4. MC on. 

    4. Add zucchini. 10 seconds, speed 3 reverse. 

    5. Add all other ingredients except Blueberries. Then 25 seconds, speed 5, reverse. 

    6. Add blueberries and gently stir in with spatula.

    7. Pour batter evenly into 2 well greased 20cm cake pans.

    8. Bake in 170°C oven for 35 to 40 min, or until a skewer inserted comes out clean.

    9. Let stand and cool for at least 20 min, then turn out of tin and let completely cool. 

     

    2. Icing

  2. If your cakes are domed, trim the tops off so they are flat. 

    Make sure your cake is completely cool or your icing will melt and ooze.

    1. Measure icing sugar, salt, and cubed and softened butter in TM bowl. 

    2. Turn TM onto speed 2.5 and set time for 2 min. 

    3. Slowly add lemon juice through hole.

    4. Cover one of your flattened and cooled cakes with a thin layer of icing. 

    5. Stack the second cake on top, trimmed side down. 

    6. Ice the top of the cake and sides (if you wish), then garnish with handful of blueberries and a little lemon zest (optional)

     

     

10

Accessories you need

  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
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11

Tip

This stunning blueberry zucchini cake was developed by Amanda Rettke from iambaker.net. 

 

This is not my recipe or photo, I have converted it from the recipe found here...

//archive.jsonline.com/features/recipes/382101971.html

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made this cake today for the family. They loved...

    Submitted by Jaytee on 7. April 2018 - 19:49.

    I made this cake today for the family. They loved it. I coooked it in two sponge cake tins which worked well. I enjoyed having the old fashioned cup and spoon measures as the scales on my thermie are not working atm. The only thing i will change, next time I will leave out the salt. Thanks for a lovely easy recipe

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  • zpelling wrote: Apart from

    Submitted by stinimende on 8. November 2016 - 14:11.

    zpelling

    Apart from missing the milk in the method, this recipe is delicious. The cup of oil was 200g and the flour was 500g. I used a different icing leftover from another cake, which was cream cheese-based and delicous with this cake. I baked the cake in a rectangular baking tin and it made enough for a crowd!

     

    Thank you for weighing those cup measurements, zpelling. I added the milk in before the step where blueberries are added and stirred in with a spatula. Originally, I made an error and hadn't added the milk in the ingredients list, but have adjusted this now.

    Thank you for trying this recipe. 

     

     

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  • Apart from missing the milk

    Submitted by zpelling on 6. November 2016 - 15:18.

    Apart from missing the milk in the method, this recipe is delicious. The cup of oil was 200g and the flour was 500g. I used a different icing leftover from another cake, which was cream cheese-based and delicous with this cake. I baked the cake in a rectangular baking tin and it made enough for a crowd!

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  • Oh, I will fix that. Thank

    Submitted by stinimende on 8. September 2016 - 09:57.

    Oh, I will fix that. Thank you for picking up on it!

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  • I added 1 cup of milk as the

    Submitted by garthandrea on 6. September 2016 - 09:59.

    I added 1 cup of milk as the mixture was so thick. 

    Andrea

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