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| Lemon-Almond Tea Cake Recipe |
Category: Vegetables / Cakes
Rating:
N/A
Servings: 1
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Ingredients
----PATTI VDRJ67A----
2 cup zucchini; finely shredded
1 teaspoon salt
1 cup vegetable oil
3/4 cup sugar
3 eggs; room temperature
1/2 cup honey
1/4 cup fresh lemon juice
2 tablespoon lemon peel; grated
2 1/4 cup all purpose flour
2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cup almonds; chopped
2 tablespoon honey
Cooking Directions:
Mix zucchini and salt in colander. Weight with plate and let drain 1 hour. Squeeze out excess moisture. Preheat oven to 350~. Grease 9x13" glass baking dish. Mix oil, sugar, eggs, 1/2 cup honey, lemon juice and peel in large bowl until well blended. Mix in zucchini. Sift flour, baking soda and baking powder; stir into zucchini. Fold in nuts. Pour into prepared dish. Bake until cake is springy to touch, about 35 minutes. Spread 2 tablespoons honey over top. Cool in pan. Serve at room temperature.
cakes,vegetables,nuts
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