Yield: 8 Servings
|1½ cup||Walnut pieces|
|2 mediums||Zucchini, unpeeled, ends trimmed|
|¼ cup||Brown rice flour|
|1 teaspoon||Baking powder|
|2 tablespoons||Diced candied lemon peel, finely minced|
Preheat oven to 350F. Butter the sides of an 8 x 2-inch cake pan, line the base with a circle of baking parchment and butter the parchment. Using a nut mill, grind walnuts to flour and set aside.
Using the same nut mill, grind zucchini into fine shreds. There should be 1 cup, firmly packed, or 6 ounces. Place in a sieve and press out the liquid. Combine cornstarch, rice flour, baking powder and salt; set aside.
Beat eggs with sugar until lemon-colored and very thick. A lifted beater should leave a slowly dissolving trail of batter. Using a large rubber spatula, lightly fold in grated walnuts and minced lemon peel, as though mixing a souffle. Fluff up zucchini shreds and fold in. Sift cornstarch-flour mixture over batter and quickly fold in, retaining as much volume as possible.
Pour into prepared pan (the batter will be loose) and bake for 40 minutes, until a tester comes out dry. Let cool in pan for 10 minutes before unmolding onto a rack. Peel off paper, reverse onto rack right side up, and let cool completely.
Dust with powdered sugar before serving.
PER SERVING: 295 calories, 7 g protein,35g carbohydrate, 16 g fat(2 g saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber.
From an article by Jacquiline Mallorca, San Francisco Chronicle, 2/24/93.
Posted by Steven Ceideburg. Reposted by Fred Peters.