|
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
Ingredients: 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
Directions:
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.
|
