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Zucchini and Walnut Cake

Author/Submitted by: From an article by Jacquiline Mallorca, San Francisco Chronicle, 2/24/93., Posted by Steven Ceideburg. Reposted by Fred Peters.
Servings: 8
Categories: Cakes / Desserts

1 1/2  cups  Walnuts, pieces
2  medium  Zucchini, unpeeled
1/4  cup  Cornstarch
1/4  cup  Brown rice flour
1  teaspoon  Baking powder
1  pinch  Salt
3  large  Eggs
3/4  cup  Sugar
2  tablespoons  Candied lemon peel, diced and finely minced
    Powdered sugar

1. 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.

2. 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.

3. 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.

4. 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.

5. Dust with powdered sugar before serving.

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