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  • Lemon Almond Tea Cake

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    Lemon Almond Tea Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    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

    1. Mix zucchini and salt in colander. Weight with plate and let drain 1 hour.
    2. 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.
    3. 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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