I love the flavour combination of lemon & Kaffir lime leaves (Summer Breeze biscuits, Breezy Lemon Slice). There is something about it that says Summer to me. Maybe that's because my poor Kaffir lime tree loses most of its leaves in Winter - it's just too cold for the tree here. Another one of my Summer plants is the good old zucchini. I only have 4 plants in the vegetable garden but that is more than enough for my family. We have barbecued zucchini (the kids love it), zucchini soup, julienne zucchini in stir fry and I grate & julienne zucchini to freeze. I used to make a fantastically easy zucchini frittata/slice but my son has informed me that he has eaten too much of it. 

Most of my recipes containing zucchini are savoury so here is a lovely sweet one. My daughter was sceptical about the combination - until she tasted it! 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

 

Ingredients

260 g Bakers' Magic Gluten free flour

40 g Maize starch

1/2 tsp Salt

1 1/2 tsp Baking powder

1/2 tsp Bicarb of soda

250 g Caster sugar

250 g Butter

3 Eggs

140 g Zucchini (grated)

4 Kaffir lime leaves

Zest of 2 Lemons

125 g Lemon juice (juice of 2 lemons)

 

extra icing sugar for dusting 

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.

 

Method

Turn the oven on to 170 C.

Grease a long narrow cake tin (35 cm x 8 cm - the bottom measurements) or a ring tin. I also lined the tin with baking paper - this is a little hard to do with a ring tin. 

Blitz the Kaffir lime leaves & lemon juice together in a food processor/stab blender.

Grate the zucchini.

Stand mixer

Mix together the Bakers' Magic Gluten free flour, maize starch, salt, bicarb & baking powder. Make sure there are no lumps remaining. 

Cream together the butter, sugar & lemon zest.

Beat in one egg until the mixture is light & fluffy.

Repeat with one more egg.

Mix in the dry ingredients. Scrape down the sides of the bowl & beat the mixture some more.

Beat in the last egg until the mixture is uniform.

Mix in the grated zucchini.

Mix in the Kaffir lime leaves & lemon juice. 

Pour/spoon batter into the cake tin & bake for ~30 - 35 mins. The time will depend on your oven.

Bring out of the oven & wait 5 mins before turning out the cake.

Dust the cake with icing sugar.

Simply enjoy!