-----source: vogue may'94--- -----cake----- 3/4 c Sunflower oil

2/3 c Raw sugar

2 Eggs

1/2 ts Vanilla essence

250 Zucchini; peeled and grated

90 Walnuts; chopped finely

1 c Wholemeal plain flour

1 ts Bicarbonate of soda

1/2 ts Ground cinnamon

-----topping----- 1 Smith apple, peeled; cored

Sliced finely Juice of 1 lemon 90 Walnuts

2 tb Raw sugar

I teaspoon allspice To make the cake: preheat oven to 180oC, Lightly grease and flour a 20cm ring tin. Place the oil, sugar, eggs and vanilla in a bowl and beat

on medium speed for 5 minutes. Stir in the grated zucchini and walnuts. Fold in the remaining dry ingredients and spoon the mixture into the pre- pared tin. To make the topping and cook the cake: toss the apple in the lemon juice and arrange on top of the cake mixture. Combine the wal- nuts with the sugar and allspice,, spread over the apple and bake in a preheated 180oC oven for 45 to 50 minutes or until a skewer inserted into the centre

ot the cake comes out clean. Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out. Serve warm or cold, with or without butter. Cooking must be done with great care and love, sometimes it demands time. Bon appetit, Sherree Johansson. Submitted By SHERREE JOHANSSON On 08-01-94 (0650) -----