Recipe – Zucchini Raisin and Date Cake with Coconut Caramel Glaze

I’ve had loads of requests for this recipe after my last post, so here it is.

Hope everyone enjoys making, baking and tasting it.

Zucchini, Raisin and Date Cake with Coconut Caramel Glaze

1 cup raisins

½ cup chopped dates

1 cup water

1 cup sugar

1 cup coarsely grated zucchini

2 tablespoons butter or oil

1 teaspoon bicarbonate of soda

1 tablespoon marmalade

3 teaspoons lemon or lime juice

2 eggs, lightly whisked

2 cups self raising flour

Heat oven to 170 °C.  Grease a  slab tin 4cm deep 18cm x 28cm slab tin (approximately).

Place in a medium to large saucepan the raisins, dates, water, sugar, grated zucchini, butter or oil, bicarbonate of soda, marmalade and lemon or lime juice. 

Bring to the boil and then immediately remove from heat, and leave to cool for 10 minutes.

Add eggs and self raising flour and mix well.

Pour into the prepared tin and level out with a spatula.

Bake for 30 minutes or until a metal spatula inserted into the centre comes out clean.

Remove from oven, allow to stand for a few minutes, then poke holes in the cake at 8mm intervals with a fork and drizzle the glaze over – then use a pastry brush to distribute evenly over the top.

Coconut Caramel Glaze

200g brown sugar                       

150 ml coconut milk                              

1 teaspoon vanilla  extract                          

2 tablespoons butter Combine sugar, coconut milk, vanilla and butter in a saucepan. Bring to the boil.  Simmer for 5 minutes.  Leave to cool 5 minutes before drizzling over the cake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s