Ingredients
Zucchini layer cake
Lime cream cheese frosting
Honeyed figs
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
