Side Pannel
Lemon-Almond Tea Cake
Lemon-Almond Tea Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Nuts, Vegetables, Cakes
Ingredients List
- ------------------------------PATTI - VDRJ67A------------------------------
- 2 c Zucchini; finely shredded
- 1 ts Salt
- 1 c Vegetable oil
- 3/4 c Sugar
- 3 Eggs; room temperature
- 1/2 c Honey
- 1/4 c Fresh lemon juice
- 2 tb Lemon peel; grated
- 2 1/4 c All purpose flour
- 2 ts Baking soda
- 1/2 ts Baking powder
- 1 1/2 c Almonds; chopped
- 2 tb Honey
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.
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.
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