Courgette Orange Cake With Cream Cheese Frosting Recipes

ORANGE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 8-inch cake pans.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In a stand mixer fitted with the paddle attachment, cream together the butter, oil and sugar on medium speed until light and fluffy, about 3-4 minutes.
• To the stand mixer bowl, add the eggs, egg yolk, vanilla and orange zest. Beat until well combined, scraping down the sides of the bowl as needed.
• In a measuring cup, combine the milk and orange juice.
• With the mixer on low speed, alternate adding the flour mixture and milk/OJ mixture, in 3 instalments each, beating until JUST combined (do not over beat).
• Remove the bowl from the stand mixer and give it a good stir with a rubber spatula, scraping the bottom and sides of the bowl. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
• Allow the layers to cool in the pan for 15-20 minutes and turn them over onto a cooling rack to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium speed until smooth. Beat in the vanilla extract and orange zest.
• Add the confectioner's sugar, one cup at a time, until the frosting is smooth and creamy. If you think it is too soft, put the bowl in the refrigerator for about an hour to firm up.
• Place one cake layer on a plate or turntable, and using an offset spatula, frost the top with about 1 cup of frosting. Place the second layer upside down on top and frost the top and sides of the cake. Decorate with orange slices if desired.

COURGETTE & ORANGE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).
• Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don't overmix.
• Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.
• Meanwhile, beat the cream cheese with the icing sugar (don't overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.

ORANGE ZUCCHINI CAKE

Steps:

• Place raisins and water in a bowl; let stand for 5 minutes. Drain; set raisins aside. In a bowl, combine sugar, oil and eggs; mix well. Stir in cereal, orange zest and vanilla. Combine dry ingredients; add to sugar mixture. mix well. stir in zucchini and raisins. Pour into a greased 11x7-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool. , In a bowl, beat cream cheese, butter and orange zest until light and fluffy. Gradually add sugar and water; beat until smooth. Frost cooled cake. Refrigerate leftovers.

ORANGE ZUCCHINI CAKE WITH ORANGE CREAM CHEESE ICIN

Steps:

• 1. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In large bowl beat sugar, eggs, and oil until well mixed. Stir in orange peel and vanilla. Add flour mixture, zucchini, nuts, and raisins. Mix well. Pour into a greased 8x8 pan. Bake at 325 degrees for 35 minutes or until toothpick comes out clean. Icing 8oz softened cream cheese 2 teaspoon softened butter 1 teaspoon grated orange peel 2 cups powdered sugar 1/2 tsp orange extract Mix first 4 ingredients well. Add milk if need to thin. Spread on cooled cake. - See more at: http://www.momspantrykitchen.com/orange-zucchini-cake-and-cream-cheese-icing1.html#sthash.k523pGpT.dpuf