Lemon-almond tea cake *
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Zucchini; finely shredded |
| 1 | teaspoon | Salt |
| 1 | cup | Vegetable oil |
| ¾ | cup | Sugar |
| 3 | Eggs; room temperature | |
| ½ | cup | Honey |
| ¼ | cup | Fresh lemon juice |
| 2 | tablespoons | Lemon peel; grated |
| 2¼ | cup | All purpose flour |
| 2 | teaspoons | Baking soda |
| ½ | teaspoon | Baking powder |
| 1½ | cup | Almonds; chopped |
| 2 | tablespoons | Honey |
Directions
PATTI - VDRJ67A
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, 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.