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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This moist dense cake makes great use of a prolific vegetable.This recipe can be cut in half. Ingredients:
3c all purpose flour |
2tsp baking powder |
1tsp baking soda |
1tsp salt |
4 eggs |
3c sugar( i use less) |
11/4c vegetable oil |
1tsp almond extract |
3c finely grated peeled zucchini |
1c ground almonds |
glaze |
11/2c icing sugar |
2t milk |
1/2tsp almond extract |
1/4c toasted sliced almonds |
Directions:
1. Grease well and flour a 10'' tube pan.
2. Sift together flour, baking powder, baking soda and salt.
3. In a large bowl beat eggs until thick and pale. Gradually add sugar, 1/4c at a time, beating well after each addition. Stir in oil and almond extract.
4. Blend in dry ingredients, mixing until smooth. Stir in zucchini and almonds. Pour batter into prepared pan.
5. Bake at 350F for 1 hr and 15min. or until tester comes out clean.
6. Cool in pan on rack for 15mins. Remove from pan and cool completely on rack. Spread with almond glaze.
7. ALMOND GLAZE
8. In a small bowl stir together icing sugar, milk and almond extract until smooth and spread over cooled cake. Sprinkle top with almonds.
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