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 inch (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
2021-08-25 22:26:57
Subtle, delicious and lush all in one bite whether for morning or night
- Softened butter and bread crumbs to prepare the pan - I used almond powder
- 3/4 cup (170gr) white granulated sugar (I use India Tree Caster Sugar)
- 2 large eggs
- 1 tablespoon (15ml) golden rum
- 1 tablespoon (15ml) wildflower or clover honey
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup vegetable oil - I use walnut oil
- 1 1/3 cups (167gr) white all purpose flour
- 1/2 cup (a bit over118ml) coarsely chopped walnuts
- 1 teaspoon (5ml) baking powder
- 1 teaspoon (5ml) baking soda
- 1 teaspoon (5ml)ground cinnamon - I use Vietnamese Cinnamon
- pinch fine sea salt
- Scant 2 cups (473ml) ) shredded zucchini
- 1/2 cup (118ml) apricot glaze made from apricot preserves and 2 tablespoons (30ml) golden rum
- 1/2 cup + 1 tablespoon (120ml) heavy cream
- 3 ounces (85gr) good quality bittersweet chocolate - I use Valrhona Oriado
- 1. Position a rack in the center of the oven and preheat to 350°F/180ºC. Lightly butter an 11½ -
- by 8-in/29- by 20-cm baking pan. - I used a 9 inch (23cm) round cake pan.
- Line the bottom with parchment or waxed paper or use a Silpat liner.
- Dust with bread crumbs, flour, or my preference, almond flour and tap out the excess.
- In a food processor fitted with the metal blade, process the flour, walnuts, baking powder,
- baking soda, cinnamon, and salt until the nuts are very finely chopped, almost into flour and set
- aside.
- Whisk the sugar, eggs, rum, honey, and vanilla in a large bowl until foamy and combined.
- Gradually whisk in the vegetable oil or walnut oil
- Fold the flour mixture into the eggs but stop before it is completely absorbed.
- Stir in the zucchini and mix until combined.
- Pour into the pan and spread evenly.
- 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)
- Cool for 5minutes on a wire cake rack.
- Invert and unmold the cake onto the rack, leaving the cake upside-down.to cool completely.
- .
- Finishing with glaze and ganache
- Meanwhile, bring the apricot preserves to a boil over medium heat, stirring often, and cook for
- 1 minute and add the rum..
- Strain through a wire sieve, pressing hard on the solids.
- Pour the glaze onto the center of the cake.,
- Using an offset metal spatula, thinly spread the glaze over the top and sides of the cake.
- Let cool until set, about 15 minutes. (You can refrigerate to speed cooling.)..
- In a small saucepan, bring the cream to a boil over high heat.
- Remove from the heat and add the chocolate.
- Let stand 1 minute, then whisk until completely melted.
- Place the cake on the rack on a jelly-roll pan.
- Pour the chocolate mixture on top of the cake.
- Using an offset metal spatula,,spread the icing evenly over the top of the cake, letting any excess drip down the sides.
- Refrigerate until the chocolate glaze sets, about 20 minutes.
By Rick Rodgers
Adapted from Kaffeehaus
Adapted from Kaffeehaus
Kitchen Detail https://lacuisineus.com/
