Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Zucchini-Olive Oil Snack Cake with Lemon




Source of Recipe


?


List of Ingredients







1 ½ cups raisins
1 ½ cups golden raisins
About 2 cups apricot brandy, dark rum, orange-flavored liqueur, or hot water
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½teaspoon fine salt
3 large eggs
1 ½ cups sugar
1 cup mild-tasting extra-virgin olive oil
3 cups shredded, unpeeled zucchini, about 1 3/4 pounds
2 teaspoons pure vanilla extract
1 cup toasted walnuts, chopped (see note)
Icing (recipe follows)

Directions:

Measure all raisins into a 4-cup liquid measure. Add enough spirits or hot water to cover raisins. Cover and set aside for 20 minutes to 24 hours (the longer the better). Preheat oven to 350 F. For a thin snack cake (to eat out of hand), butter an 11x16-inch rimmed baking sheet. If you prefer a denser cake, butter a 9x13-inch baking pan. Set aside.

In a large bowl, combine flour, cinnamon, baking powder, baking soda and salt. Set aside.

In a medium bowl, beat eggs lightly. Add sugar and stir to combine. Whisk in olive oil, zucchini and vanilla extract. Add egg mixture to dry ingredients, and stir to combine. Strain raisins, reserving soaking liquid for another use. Add raisins and nuts to batter, and stir just to combine. Pour batter into prepared pan.

Bake until a toothpick inserted in the center comes out clean, cake springs back when touched in the center, and cake begins to pull away from the sides of the pan, about 45 minutes for the 11x16-inch pan. If using a 9x13-inch pan, bake 50 to 55 minutes. Transfer cake (in the pan) to a cooling rack, and cool to room temperature.

Leave cake in the pan and spread the top with icing. To prevent the icing from "cracking" when you cut the cake, score the cake into bars or squares before the icing hardens. After serving, cover any remaining cake with plastic wrap and store at cool room temperature for up to 3 days, in the refrigerator for 1 week, or in the freezer for up to 1 month. Makes 12 to 14 servings, depending on size of pieces and pan size.

Icing: With a zester or the small holes of a box grater, remove the zest (yellow part only) from 2 lemons. In a medium bowl, combine 2 teaspoons of the zest (reserving the rest for another use) with 1/4 cup lemon juice and 1 tablespoon mild-tasting, extra-virgin olive oil. Sift 2 cups confectioners' sugar into the bowl and stir to combine. Cover icing with a piece of plastic wrap placed directly on the surface (to prevent a crust from forming), and set aside until cake is cool.

Note: To toast nuts, preheat oven or toaster oven to 350 F. Place nuts in a single layer on a rimmed baking sheet. Toast nuts until golden brown and fragrant, stirring occasionally, for 6 to 10 minutes, depending on the size and type of nuts. Transfer toasted nuts to a cool plate and set aside to cool completely.

PER SERVING: Cal 652 (32% fat) Fat 24 g (4 g sat) Fiber 4 g Chol 47 mg Sodium 233 mg Carb 86 g Calcium 57 mg


Recipe