Zucchini and walnut cake

8 servings

Ingredients

Quantity Ingredient
1½ cup Walnut pieces
2 mediums Zucchini, unpeeled, ends trimmed
¼ cup Cornstarch
¼ cup Brown rice flour
1 teaspoon Baking powder
pinch Salt
3 larges Eggs
¾ cup Sugar
2 tablespoons Diced candied lemon peel, finely minced
Powdered sugar

Directions

The next three recipes are for cakes made without wheat flour. This first one uses rice flour, but no wheat.

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.

Serves 8.

PER SERVING: 295 calories, 7g 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 Stephen Ceideberg; March 2 1993.

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