Homemade Spiced Zucchini Cake or loaf is sure to become a family favourite. Spiced with carraway seeds, coriander and nigella seeds and loaded with pepitas and grated zucchini this cake is moist and full of flavour. We have topped the Spiced Zucchini Cake with Crispy Curry Leaves.
Spiced Zucchini Cake with Crispy Curry Leaves Recipe
Serves 8
Ingredients:
2/3 cup fine polenta
1 cup almond meal
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp carraway seeds
2 tsp ground coriander
2 tsp nigella seeds
¼ cup pepitas, finely chopped
150g coarsely grated zucchini
2 eggs, lightly beaten
1 tbsp honey
180ml buttermilk
50g melted butter
150g paneer cheese, crumbled
6 small zucchinis with flowers, halved
2 tbsp vegetable oil
4 sprigs curry leaves
Method:
Preheat oven to 180°C (160°C fan forced). Grease and line a 22cm x 12 cm x 6cm deep (2-litre capacity) loaf pan.
In a large bowl combine polenta, almond meal, baking powder, bicarbonate of soda, carraway seeds, coriander, nigella seeds and pepitas. Mix to combine. Add the grated zucchini and gently toss to combine.
In a separate bowl, whisk together eggs, honey, buttermilk and butter. Add to the flour mixture; mix to just combine. Add paneer and fold until just combined.
Spoon into the loaf pan. Top with zucchinis and brush with a little oil. Bake for 40 minutes, or until a skewer inserted comes out clean (covering with foil if browning too quickly). Set aside in the pan to cool for 10 minutes before turning out onto a wire rack to cool completely.
Meanwhile, heat oil in a small frying pan over high heat. Pat the curry leaves dry of any water. Add to the pan and cook for 30 seconds or until crisp. Serve the cake topped with curry leaves.
