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Lemon-Almond Tea Cake
Author/Submitted by:
Servings: 6
Categories:
Cakes
/
Desserts
Ingredients: 2
c
Finely shredded zucchini 1
t
Salt 1
c
Vegetable oil 3/4
c
Sugar 3
Room temperature egg 1/2
c
Honey 1/4
c
Fresh lemon juice 2
tb
Grated lemon peel 2 1/4
c
All purpose flour 2
ts
Baking soda 1/2
ts
Baking powder 1 1/2
c
Chopped almonds 2
tb
Honey
Directions:
Mix zucchini and salt in colander. Weight with plate and let drain 1 hour.
Squeeze out excess moisture.
Preheat oven to 350 deg. Grease 9x13-inch 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.
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