PATTI VDRJ67A
2 cup zucchini, finely shredded
1 tsp salt
1 cup vegetable oil
3/4 cup sugar
3 eggs, room temperature
1/2 cup honey
1/4 cup fresh lemon juice
2 tbsp lemon peel, grated
2 1/4 cup all purpose flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 cup almonds, chopped
2 tbsp honey
A Recipe for
Lemon-Almond Tea Cake *
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This Recipe for Lemon-Almond Tea Cake * is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Lemon-Almond Tea Cake * from the recipe cookbook of Recipes-to-go (Dessert)
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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, 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.
Serves: 1
Lemon-Almond Tea Cake * Recipe brought to you by Recipes To-Go