Lemon Almond Tea Cake Recipe
Servings: 1
Ingredients
- 2 c. Zucchini, finely shredded
- 1 tsp Salt
- 1 c. Vegetable oil
- 3/4 c. Sugar
- 3 x Large eggs, room temperature
- 1/2 c. Honey
- 1/4 c. Fresh lemon juice
- 2 Tbsp. Lemon peel, grated
- 2 1/4 c. All purpose flour
- 2 tsp Baking soda
- 1/2 tsp Baking pwdr
- 1 1/2 c. Almonds, minced
- 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, Large eggs, 1/2 c. honey, lemon juice and peel in large bowl till well blended. Fold in zucchini. Sift flour, baking soda and baking pwdr; stir into zucchini. Mix in nuts. Pour into prepared dish.
- Bake till cake is springy to touch, about 35 min. Spread 2 Tbsp. honey over top. Cold in pan. Serve at room temperature.
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