Lemon-Almond Tea Cake * Recipe

Step 1

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.

Things You'll Need

  • 2c Zucchini; finely shredded
  • 1ts Salt
  • 1c Vegetable oil
  • 3/4c Sugar
  • 3 Eggs; room temperature
  • 1/2c Honey
  • 1/4c Fresh lemon juice
  • 2tb Lemon peel; grated
  • 2 1/4c All purpose flour
  • 2ts Baking soda
  • 1/2ts Baking powder
  • 1 1/2c Almonds; chopped
  • 2tb Honey

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