Courgette, Walnut and Cinnamon Layer Cake

Last weekend I went to Barcelona again and on friday I had dinner in Ten's, which the tapas bar of the known chef Jordi Cruz, in the heart of the Born district in Barcelona, and the good news is we met him in the resaurant! I went there with some friends we did the photography workshop last july. Yes, I say friends because after that day we started a nice relationship, it is really amazing the nice people you can meet throw the blog. The curious matter is we met him also that day after the workshop. So we decided to have dinner in his restaurant and lucky of us he was there. I enjoyed a lot with the philosphy of this restaurant, tapas and side dishes for share, very succulent and elaborated. I highly recommend you this place if you have the chance.

So let's go with the cake of to day, I have not so much to say, you can appreciate the pictures the fantastic moisture of the sponge. I love putting vegetables into the cakes, specially the courgette and with the aroma of the ground spices it makes a delicous and tasty cake.

Layer Cake with Courgette and Wallnut

makes a 15cm tin

2 large eggs
200 ml sunflower oil
200 g soft light brown sugar
1/2 teaspoon vanilla extract
200 g all purpose flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
225 g peeled and grated courgettes
90 g chopped walnuts, plus some extra to decorate

for the frosting:
500 g icing sugar
120 g unsalted butter softened
1 teaspoon ground cinnamon
75 g greek yogurt

Preheat the oven to 170º and grease the tin.

Sift the flour, the baking powder, the bicarbonate and the ground spices, set aside. In the mixing bowl mix together the eggs, the oil, the sugar and the vanilla until smooth and combined. Add the sifted ingredients graduatlly to the mixture until all the ingredients are well combined. Finally add the grated courgettes and the wallnuts to the batter and mix it with an spatula. Pour the batter into the greased tin and bake for 50 minutes or until a toothpick inserted in the center comes out with just few crumbs. Allow to the cake to cool in the tin for 10 minutes and later transfer to a wire rack. If you use 3 tins bake for 30 minutes.

For the frosting sift the icing sugar and the cinnamon and mix it wiht the butter in the mixer or with an electric whisk until pale and consistency, add the yogurt and mix until fluffy and light.

Layer the cake and fill and cover with the frosting. Sprinkle with some cinnamon and top with caramelized walnuts.

Since the cake hs yogurt we will keep it in the fridge.
Recipe adapted from Cake Days from the Hummingbird Bakery