A Perfect Summertime Cake

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

Leave a Comment