with pistachios and fennel seeds. It's very moist and nothing is needed to put on top of a slice. This might be a good one to try for the little baking pans and with fall in the air evidently...Marilyn and I won't see it for a while longer)
Two Colored Squash Loaf Cake
Martha Stewart
Makes 1 loaf
10 tablespoons unsalted butter (room temp)
2 cups all-purpose flour
4 medium yellow & green zucchini (about 1 ½ lbs)
1 cup unsalted pistachio nuts shelled, rough chop
1 teaspoon salt
1 ½ teaspoons baking powder
1 ¼ cups sugar
4 large eggs
1 teaspoon pure vanilla extract
2 teaspoons fennel seeds
Heat oven to 425F. Generously butter a 5x9” loaf pan. Sprinkle the pan with flour and tap out excess flour.
Using a box grater, coarsely grate the squash. Place the grated squash in a piece of cheesecloth and squeeze out as much liquid as possible; set aside.
Place the pistachios on a baking pan and toast in the oven for 5 minutes. Remove and set aside to cool. After cooled, rub the nuts between palms to eliminate as much of the brown skin as possible.
In a medium bowl, sift together the flour, salt and baking powder; set aside.
In an electric mixer fitted with the paddle attachment, combine butter and sugar; beat on medium high speed until light and fluffy. Add the eggs one at a time and mix until combined. Beat in the vanilla extract. Add the flour mixture and beat until just combined.
Fold in the squash, pistachios and fennel seeds. Spoon the batter into prepared loaf pan; bake 10 minutes.
Reduce oven temperature to 350F. and bake loaf cake until golden brown and a wooden skewer, inserted into the center of the loaf, comes out clean, about 1 hour. Remove cake from oven and transfer to a wire rack until cool.
Two Colored Squash Loaf Cake
Martha Stewart
Makes 1 loaf
10 tablespoons unsalted butter (room temp)
2 cups all-purpose flour
4 medium yellow & green zucchini (about 1 ½ lbs)
1 cup unsalted pistachio nuts shelled, rough chop
1 teaspoon salt
1 ½ teaspoons baking powder
1 ¼ cups sugar
4 large eggs
1 teaspoon pure vanilla extract
2 teaspoons fennel seeds
Heat oven to 425F. Generously butter a 5x9” loaf pan. Sprinkle the pan with flour and tap out excess flour.
Using a box grater, coarsely grate the squash. Place the grated squash in a piece of cheesecloth and squeeze out as much liquid as possible; set aside.
Place the pistachios on a baking pan and toast in the oven for 5 minutes. Remove and set aside to cool. After cooled, rub the nuts between palms to eliminate as much of the brown skin as possible.
In a medium bowl, sift together the flour, salt and baking powder; set aside.
In an electric mixer fitted with the paddle attachment, combine butter and sugar; beat on medium high speed until light and fluffy. Add the eggs one at a time and mix until combined. Beat in the vanilla extract. Add the flour mixture and beat until just combined.
Fold in the squash, pistachios and fennel seeds. Spoon the batter into prepared loaf pan; bake 10 minutes.
Reduce oven temperature to 350F. and bake loaf cake until golden brown and a wooden skewer, inserted into the center of the loaf, comes out clean, about 1 hour. Remove cake from oven and transfer to a wire rack until cool.