3/4 cup grape seed oil
1 cup sugar of choice
1 teaspoon vanilla extract
3/4 cup pistachios meal for cake plus
1/4 cup pistachio meal to decorate
1/2 cup almond meal
2 cups grated zucchini
1 teaspoon ground cardamom
1 teaspoon ground mixed spice
1/2 teaspoon bicarbonate of soda
1 1/2 cups self-raising flour
1/2 cup plain flour
Fresh fruit for layering in between cakes & decorating
180g unsalted butter, softened
1 1/4 cups icing sugar, sifted
250g cream cheese, softened, chopped
Finely grated zest and juice of 1 lime
1 Preheat oven to 170°C. Grease a 22cm springform pan and line base and sides with baking paper.
2 Using an electric mixer with whisk attachments, beat the oil, sugar, eggs and vanilla until thick. Using a food processor or Thermomix mill nuts. Stir in nut meals, zucchini and spices. Sift over soda and flours, and stir to combine. Pour into pan and bake for 60 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 10 minutes, then turn onto a wire rack and cool completely.
3 For frosting, use electric beaters to beat the butter and sugar until light and fluffy. With motor running, gradually add cheese, beating well between additions. Add zest and juice and beat until smooth.
4 Using a bread knife, slice the cake into two rounds and set aside top. Spread a third of the frosting over the bottom half, and place fruit of choice on top of frosting. Then replace top and spread cake with remaining frosting. Decorate with fruit & remaining pistachio meal.
Source - Assunta Galbraith Summer Share 2016 member
(Assunta used a double mixture for this cake & put slices of nectarine in between the cakes & decorated with fresh berries)