This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition.
3 cups all purpose flour
1 tsp kosher salt
1 tsp. baking powder
¼ tsp. baking soda
1cup vegetable oil
2 ¾ cup granulated sugar
1 Tbsp. vanilla extract
2 cups zucchini, shredded
1 pint blueberries
Preheat the oven to 325 degrees F.
In a bowl whisk together the flour, salt, baking powder and baking soda.
In another large bowl, whisk together the sugar, vanilla, eggs and oil. Fold in the shredded zucchini until combined.
In three additions, whisk the flour mix into the wet ingredients. Fold in the blueberries.
Spray and flour a bundt mold or 9” cake pan and pour the batter in. Bake for 20 minutes. Then rotate the pan and bake for another 15 minutes. Let the cake cool completely before removing from the molds.
Lemon Vanilla Syrup
2 cups granulated sugar
1 cup water
2 vanilla beans
3 lemons, zested
In a small sauce pan, combine the sugar water, vanilla beans and lemon zest. Bring to a boil. Make sure to stir every so often. Pour into a heat proof container to cool to room temperature.
Candied Lemon Rounds
3 lemons (thinly sliced with the seeds removed)
3 cups granulated sugar
3 cups water
Preheat the oven to 275 degrees F.
In a small sauce pan, bring the water and sugar to a boil.
In a 13×9 pan, layer the lemon rounds to slightly overlap like shingles. Slowly pour the sugar water over the lemons, making sure they don’t lose formation to much.
Place a piece of parchment right on top of the lemons and cover the pan with foil.
Bake the lemons for 1 hour. Let them sit at room temperature to cool down and then store in the fridge with some of the liquid.
Assemble the Dessert Cut the cake to your desired size. Drizzle the lemon vanilla syrup on top along with some fresh blueberries. Finish by adding the candied lemon rounds.