Cake Ingredients:
2 cups finely chopped Zucchini (about 1 large)
2 cups Wineberries (loosely packed) You may want a few extra for decorating the finished cake. Or substitute Raspberries if Wineberries are not in season.
3/4 cup finely chopped Walnuts
3 Eggs lightly beaten
1 cup of Vegetable Oil (I use olive oil)
3 tsp Vanilla Extract
2 cups All Purpose Flour
1 cup Whole Wheat Flour
2 1/4 cups White Sugar
1 tsp Salt
1 tsp Baking Powder
1/4 tsp Baking Soda
Icing Ingredients:
2 sticks of butter at room temperature (1 cup)
3 1/2 cups Confectioner’s Sugar
5-6 drops of Orange Extract (apx 1/16 of a tsp)
The zest of one medium Orange
1/4 of a whole Nutmeg
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You will need: 2-8″ round prepared cake pans. (if you aren’t sure how to prepare cake pans, click here for how-to)
Instructions:
Preheat oven to 350 degrees F.
Prepare the zucchini: Remove stem and peel. You can leave the peels on for added nutrition, but it will alter the consistency of the cake. Cut zucchini in pieces that will fit into your food processor and pulse until finely chopped.
In a large bowl, lightly beat the eggs. Add zucchini, oil and vanilla and combine.
In a separate bowl, combine flours, sugar, salt, baking powder and baking soda.
While stiring, add the dry mixture to the wet mixture. It will be lumpy from the zucchini, but sloppy like a cake batter should be. Add the Walnuts and stir in. Add the Wineberries and fold in carefully. If you stir too vigorously, it will break up the delicate berries too much.
Divide the batter equally between the 2 cake pans.
Bake for 35-40 minutes or until a wooden tooth pick inserted in the middle of the cake comes out clean. Remember to allow extra time if you are doubling the recipe.
Cool until the pans can be handled without oven mits, 20-30 minutes. Run a paring knife around the inside wall of the pan to ensure the cake has even released from the sides and turn the cakes out onto a flat surface. Do not turn out onto wire cooling racks, while the cake is still warm, it will not stay together on the racks. Place cakes in the freezer until the cake is set and ready to frosted.
Instructions for the Icing:
The butter needs to be at room temperature, very soft, but NOT liquid, place it in a mixing bowl. Measure out the sugar into a separate bowl and stir the salt into the sugar so it is evenly distributed. Add about 1/3 of the sugar mixture at a time to the butter and stir until it is completely combined. Once all of the sugar is combined thoroughly, add the vanilla and orange extract and stir until will combined. Add Orange Zest (I usually zest the orange right over the icing bowl) and grate 1/4 of a nutmeg into the bowl and combine well.
Frost the cake and add extra wine berries to decorate. Garnish with fresh mint if desired. ENJOY!
