Zucchini Loaf Cake with Crunchy Calamansi Glaze
A light, tender and fluffy zucchini loaf cake enveloped in a crunchy calamansi glaze. A delicate dessert plush with subtle spices, chopped toasted cashews and olive oil aroma.
Servings: 1 9x5" loaf
Calories: 261kcal
Ingredients
- 125 g (½ cup) extra virgin olive oil*
- 175 g (¾ cup + 2 tbsp) white sugar
- 1½ tbsp ground flaxseed*
- 4½ tbsp water
- 1 tsp vanilla extract
- 140 g (1 cup + 1 tbsp) all purpose flour ,sifted
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- 68 g (½ cup) toasted cashews* ,finely chopped
- 150 g (1¼ cup or 1 medium sized) shredded zucchini
Crunchy Calamansi Glaze
- 30 mL (⅛ cup) fresh calamansi juice
- 32 g granulated sugar
- 70 g (scant ⅔ cup) powdered sugar ,sifted
Instructions
- Preheat oven to 350°F (180°C). Line a 9x5" loaf pan with parchment paper and set aside. Combine the flaxseed and water in a small bowl and leave to thicken.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, olive oil and flax egg until thick and slightly pale, about 2-3 minutes. Pour in the vanilla and mix until just incorporated. Sift in the dry ingredients, beating until a few floury streaks are left. Fold in the nuts and grated zucchini.
- Transfer the batter to the prepared pan and bake for 50-60 minutes in the middle rack or until a skewer inserted at the center comes out clean. Leave to cool for 10-15 minutes.
- While the cake is cooling, make the calamansi glaze. Combine the calamansi juice with both the sugars and mix until a smooth glaze has formed. Unmold the loaf cake and pour the glaze all over the cake. Use the leftover glaze for other cakes and cookies. Wait a few minutes for the glaze to set, slice and serve. Enjoy!
Notes
*Flaxseed and water can be replaced with 1½ egg. I suggest sticking to flaxseed but if you want to use an egg, here's how to half an egg (https://www.thekitchn.com/how-to-halve-an-egg-for-baking-232896)
*Olive oil can be substituted with another vegetable oil. Take note that the flavor may be affected.
*Cashews can be substituted with other toasted/roasted nuts such as almonds or walnuts.
Recipe adapted from David Lebovitz