We had a much-needed rainy afternoon here and it cooled down the temperatures so that it was possible to even think about turning on the oven to bake a cake.
This is another way to use up the zillions of zucchini from the garden. It is a very different recipe from the standard zucchini bread - very light and moist. Would freeze well.
WHITE ZUCCHINI CAKE WITH ROASTED STRAWBERRY SAUCE
Ingredients:
½ cup (1 stick) unsalted butter at room temperature
2/3 cups granulated sugar
½ teaspoon vanilla extract
4 large egg whites at room temperature
2 cups sifted all-purpose flour
2 tablespoons cornstarch
1 tablespoon baking powder
¼ teaspoon kosher salt
2/3 cups whole milk
1 cup zucchini, peeled and finely shredded, undrained
Sauce:
2 cups sliced fresh strawberries
2 tablespoons maple syrup
1/8 teaspoon cinnamon (can omit)
8 oz. strawberry preserves
Directions:
Preheat oven to 350°F. Grease a 9-inch Bundt pan.
In a large bowl beat first three ingredients on medium speed for 30 seconds. Increase speed to high 2-4 minutes until light and fluffy. Add the egg whites, beat until just incorporated.
In a medium bowl, sift together flour, corn starch, baking soda and salt. Add 1/3 flour mixture to butter mixture; beat on low to combine. Gradually beat in 1/3 cup of milk, another 1/3 flour mixture, then 1/3 cup milk and remaining flour mixture. Beat on low until just combined.
Fold in the grated zucchini by hand.
Scrape batter into prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Do not overbake. (The cake will be very pale in color) Cool in pan 15 minutes, then invert onto a large serving plate.
Sauce:
Preheat oven to 400°F.
Arrange the sliced strawberries in a single layer on a parchment-line sheet pan. Drizzle evenly with maple syrup. Sprinkle with cinnamon. Roast 10-12 minutes or until the berries are tender and start to release their juice.
In a medium bowl, combine strawberry preserves and roasted strawberries.
To serve, pour sauce over cake, reserving some for individual slices. Top each slice with a dollop of whipped cream, if deserve.
Serves 8
