Lemon-almond tea cake

Yield: 6

Measure Ingredient
2 cups Finely shredded zucchini
1 teaspoon Salt
1 cup Vegetable oil
¾ cup Sugar
3 Room temperature egg
½ cup Honey
¼ cup Fresh lemon juice
2 tablespoons Grated lemon peel
2¼ cup All purpose flour
2 teaspoons Baking soda
½ teaspoon Baking powder
1½ cup Chopped almonds
2 tablespoons Honey

Mix zucchini and salt in colander. Weight with plate and let drain 1 hour.

Squeeze out excess moisture.

Preheat oven to 350 deg. Grease 9x13-inch glass baking dish. Mix oil, sugar, eggs, ½ 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.

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