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.

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