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Receta Lemon Almond Tea Cake
by Global Cookbook

Lemon Almond Tea Cake
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Ingredientes

  • 2 c. Zucchini, finely shredded
  • 1 tsp Salt
  • 1 c. Vegetable oil
  • 3/4 c. Sugar
  • 3 x Large eggs, room temperature
  • 1/2 c. Honey
  • 1/4 c. Fresh lemon juice
  • 2 Tbsp. Lemon peel, grated
  • 2 1/4 c. All purpose flour
  • 2 tsp Baking soda
  • 1/2 tsp Baking pwdr
  • 1 1/2 c. Almonds, minced
  • 2 Tbsp. Honey

Direcciones

  1. Mix zucchini and salt in colander. Weight with plate and let drain 1 hour.
  2. Squeeze out excess moisture. Preheat oven to 350 . Grease 9x13" glass baking dish. Mix oil, sugar, Large eggs, 1/2 c. honey, lemon juice and peel in large bowl till well blended. Fold in zucchini. Sift flour, baking soda and baking pwdr; stir into zucchini. Mix in nuts. Pour into prepared dish.
  3. Bake till cake is springy to touch, about 35 min. Spread 2 Tbsp. honey over top. Cold in pan. Serve at room temperature.