Lemon-almond tea cake
6
Ingredients
| Quantity | 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 |
Directions
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.