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Receta Lemon Almond Tea Cake

Name: Lemon Almond Tea Cake
Ingredients: 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

de Global Cookbook

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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

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, 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.
Bake till cake is springy to touch, about 35 min. Spread 2 Tbsp. honey over top. Cold in pan. Serve at room temperature.