Portland Food Photographer- Zucchini Tea Cakes

Portland Oregon Food Photographer

I have zucchini coming out of my ears right now!  I have one plant in my garden beds and it’s a never ending source of the green squash.  I swear if I miss checking one or two days in a row I am greeted by mega zucchinis when I return.  There is only one thing to do when they are gigantic- shred them and bake with them.  My neighbors/friends and I have been trying different recipes- chocolate zucchini bread, zucchini fritters and my favorite, zucchini-cardamom mini tea cakes.  I’ve made them twice now and everyone seems to enjoy these little cakes.

Once you get the ground cardamom and track down some aniseed- this recipe is easy, peasy.  You do not need a lot of cardamom or aniseed so I bought a small amount in the bulk section.  I had to ground the cardamom and I used my old (and clean) coffee grinder that I no longer use for coffee beans.  I guess I’ll keep the grinder around after all.  The recipe does call to bake in tartlet molds.  I tested to see if the batter would also bake in muffin tins and it worked.  So if you don’t have tartlet molds you can use a muffin sheet or even a mini muffin sheet.

Ingredients:

  • Vegetable oil, for the molds
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/4 tsp. ground cardamom
  • 1/2 teaspoon aniseed
  • pinch of kosher or sea salt
  • 1/2 lb grated zucchini (I packed down 8 oz. of zucchini)
  • 1 egg
  • 1/2 cup sugar
  • 1/2 tsp. finely grated lime zest (1 medium lime)
  • 1/2 cup (1 stick) unsalted butter, melted
  • powder sugar for dusting

Directions:

  • Preheat oven to 325 and lightly oil fifteen tartlet molds.  (mine were slightly larger- it made about 10)
  • Whisk together the flour, baking powder, cardamom, aniseed and salt.
  • Squeeze the grated zucchini dry with paper towels (I skipped the drying step and it turned out fine)
  • In a separate bowl whisk together the egg, sugar and lime zest, whisk in the butter.  Stir in the zucchini and fold the flour mixture.
  • Fill the tartlet molds almost to the top, place molds on a sheet pan and bake for 20-25 minutes.
  • Allow the cakes to cool, remove from molds and dust with powdered sugar.

Of course I did not create this recipe.  I simply love to cook or bake and set-up photo shoots for the creations.  I love all the magazines and cookbooks that I use for these fabulous recipes.  This recipe came from Bountiful by Todd Porter and Diane Cu.  Check out this beautiful cookbook- the recipes and the photographs are simple and fantastic.

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@Aubrie.LeGault

How light is pursued and captured is a photographer's constant challenge and perpetual joy.

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