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    Sweets: Lemon Almond Tea Cake


    Source of Recipe


    internet

    List of Ingredients




    2 cups Zucchini; finely shredded
    1 teaspoon Salt
    1 cup Vegetable oil
    3/4 cup Sugar
    3 Eggs; room temperature
    1/2 cup Honey
    1/4 cup Fresh lemon juice
    2 tablespoons Lemon peel; grated
    2 1/4 cups All purpose flour
    2 teaspoons Baking soda
    1/2 teaspoon Baking powder
    1 1/2 cups Almonds chopped
    2 tablespoons Honey

    Recipe



    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. From Geminis MASSIVE MealMaster collection at

 

 

 

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