Name: Zucchini layer cake with honeyed figs
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 18
Ingredients: Zucchini layer cake; 2 1/2 cup (360g) grated zucchini; 2 cup (440g) caster (superfine) sugar; 3/4 cup (180ml) extra virgin olive oil; 4 eggs; 2/3 cup (160ml) milk; 2 teaspoon vanilla bean paste; 4 cup (600g) plain (all-purpose) flour; 2 1/2 teaspoon baking powder; 1 teaspoon fine sea salt; 1/4 cup (50g) coarsely chopped water chestnuts; Lime cream cheese frosting; 750 gram (1½lb) cream cheese, chopped, softened; 110 gram (3½oz) butter, soften; 2 teaspoon finely grated lime rind; 1/4 cup (60ml) lime juice; 2 teaspoon vanilla extract; 2 1/4 cup (360g) icing (confectioners') sugar; Honeyed figs; 1/3 cup (80ml) honey; 8 (480g), halved

Ingredients

Zucchini layer cake

2 1/2 cup (360g) grated zucchini

2 cup (440g) caster (superfine) sugar

3/4 cup (180ml) extra virgin olive oil

4 eggs

2/3 cup (160ml) milk

2 teaspoon vanilla bean paste

4 cup (600g) plain (all-purpose) flour

2 1/2 teaspoon baking powder

1 teaspoon fine sea salt

1/4 cup (50g) coarsely chopped water chestnuts

Lime cream cheese frosting

750 gram (1½lb) cream cheese, chopped, softened

110 gram (3½oz) butter, soften

2 teaspoon finely grated lime rind

1/4 cup (60ml) lime juice

2 teaspoon vanilla extract

2 1/4 cup (360g) icing (confectioners') sugar

Honeyed figs

1/3 cup (80ml) honey

8 (480g), halved

Method

1.Preheat oven to 180°C/350°F. Grease three deep 20cm (8in) round cake pans; line bases and sides with baking paper.

2.Squeeze grated zucchini with hands, in batches, to remove excess moisture. Place in a bowl.

3.Whisk sugar and oil in a large bowl with a balloon whisk until combined. Whisk in eggs, one at the time, then milk and vanilla. Fold in combined sifted flour, baking powder and salt, in batches. Fold in zucchini and water chestnuts. Divide mixture among pans; smooth the surface.

4.Bake cakes for 35 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in pans for 10 minutes before turning, top-side up, onto wire racks to cool.

5.Meanwhile, to make lime cream cheese frosting; beat cream cheese, butter, rind, juice and vanilla in a bowl with electric mixer until smooth. Gradually add sifted icing sugar until mixture is smooth and well combined.

6.Trim tops of cakes level, if needed. Place one cake on a plate or stand; spread with one-third of the frosting. Repeat layering with remaining cakes and frosting. Scrape excess frosting around side to reveal cake beneath.

7.To make honeyed figs; place honey in a large frying pan over high heat; bring to the boil. Simmer for 2 minutes or until golden. Add figs to pan, in batches, turning quickly until coated. Cool.

8.Decorate cake with honeyed figs, drizzled with honey from pan.

You will need 450g (14½oz) zucchini for this recipe. Cakes can be made a day ahead; store in airtight containers at room temperature. Make lime cream cheese frosting and honeyed figs on the day of serving, just before you are ready to assemble and decorate.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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