August 25, 2021 - Written by: Nancy Pollard
Read Time: 1 Minute

Not Another Loaf Of Zucchini Bread

Zucchini Cake with Chocolate Ganache kaffeehaus book coverWhile reading through Rick Rodger’s superlative book on desserts from Austrian, Czech and Hungarian cafés and bakeries, I discovered a Viennese zucchini cake (not another bread!) with an apricot glaze and chocolate ganache topping. It is a recipe from one of the owners of Cafe Dommayer in Vienna, where Johann Strauss II first played his daring waltz compositions. According to the author, Dommayer, had at one time,  the only organic certification from the Austrian government for its total use of organic ingredients in all of its products. 

Rodgers suggests an 11×8 inch (28x20cm) glass baking dish, but not having that on hand, my zucchini cake with chocolate ganache was baked in a 9×2 inchDommayer zucchini cake in KD kitchen (23x5cm) round cake pan by USA Pan. This company produces excellent bakeware. Also, it is important to use the best quality apricot jam for your glaze. It will make such a difference in the taste, as the lightly spiced and not too moist cake, the bright acidity of the apricots and the chocolate ganache each contribute to this cake’s success. Subtle, lush in flavor and texture, this cake deserves to be the coda of the zucchini season

 

 

Cafe Dommayer Zucchini Cake
Subtle, delicious and lush all in one bite whether for morning or night
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Ingredients
  1. Softened butter and bread crumbs to prepare the pan - I used almond powder
  2. 3/4 cup (170gr) white granulated sugar (I use India Tree Caster Sugar)
  3. 2 large eggs
  4. 1 tablespoon (15ml) golden rum
  5. 1 tablespoon (15ml) wildflower or clover honey
  6. 1 teaspoon (5ml) vanilla extract
  7. 1/2 cup vegetable oil - I use walnut oil
  8. 1 1/3 cups (167gr) white all purpose flour
  9. 1/2 cup (a bit over118ml) coarsely chopped walnuts
  10. 1 teaspoon (5ml) baking powder
  11. 1 teaspoon (5ml) baking soda
  12. 1 teaspoon (5ml)ground cinnamon - I use Vietnamese Cinnamon
  13. pinch fine sea salt
  14. Scant 2 cups (473ml) ) shredded zucchini
  15. 1/2 cup (118ml) apricot glaze made from apricot preserves and 2 tablespoons (30ml) golden rum
  16. 1/2 cup + 1 tablespoon (120ml) heavy cream
  17. 3 ounces (85gr) good quality bittersweet chocolate - I use Valrhona Oriado
Instructions
  1. 1. Position a rack in the center of the oven and preheat to 350°F/180ºC. Lightly butter an 11½ -
  2. by 8-in/29- by 20-cm baking pan. - I used a 9 inch (23cm) round cake pan.
  3. Line the bottom with parchment or waxed paper or use a Silpat liner.
  4. Dust with bread crumbs, flour, or my preference, almond flour and tap out the excess.
  5. In a food processor fitted with the metal blade, process the flour, walnuts, baking powder,
  6. baking soda, cinnamon, and salt until the nuts are very finely chopped, almost into flour and set
  7. aside.
  8. Whisk the sugar, eggs, rum, honey, and vanilla in a large bowl until foamy and combined.
  9. Gradually whisk in the vegetable oil or walnut oil
  10. Fold the flour mixture into the eggs but stop before it is completely absorbed.
  11. Stir in the zucchini and mix until combined.
  12. Pour into the pan and spread evenly.
  13. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. - I use a thermapen and remove from oven at 205F (96C)
  14. Cool for 5minutes on a wire cake rack.
  15. Invert and unmold the cake onto the rack, leaving the cake upside-down.to cool completely.
  16. .
  17. Finishing with glaze and ganache
  18. Meanwhile, bring the apricot preserves to a boil over medium heat, stirring often, and cook for
  19. 1 minute and add the rum..
  20. Strain through a wire sieve, pressing hard on the solids.
  21. Pour the glaze onto the center of the cake.,
  22. Using an offset metal spatula, thinly spread the glaze over the top and sides of the cake.
  23. Let cool until set, about 15 minutes. (You can refrigerate to speed cooling.)..
  24. In a small saucepan, bring the cream to a boil over high heat.
  25. Remove from the heat and add the chocolate.
  26. Let stand 1 minute, then whisk until completely melted.
  27. Place the cake on the rack on a jelly-roll pan.
  28. Pour the chocolate mixture on top of the cake.
  29. Using an offset metal spatula,,spread the icing evenly over the top of the cake, letting any excess drip down the sides.
  30. Refrigerate until the chocolate glaze sets, about 20 minutes.
Adapted from Kaffeehaus
Adapted from Kaffeehaus
Kitchen Detail https://lacuisineus.com/
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