Lemon-almond Tea Cake * Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
2 cup: Zucchini, finely shredded
1 tsp: Salt,
1 cup: Vegetable oil,
3/4 cup: Sugar,
3: Eggs, room temperature
1/2 cup: Honey,
1/4 cup: Fresh lemon juice,
2 tbsp: Lemon peel, grated
2 1/4 cup: All purpose flour,
2 tsp: Baking soda,
1/2 tsp: Baking powder,
1 1/2 cup: Almonds, chopped
2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp