Lemon-almond tea cake
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Lemon-almond tea cake
  Tea    Cakes  
Last updated 6/12/2012 12:52:16 AM. Recipe ID 13958. Report a problem with this recipe.
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      Title: Lemon-almond tea cake
 Categories: Cakes
      Yield: 6 servings
 
      2 c  Finely shredded zucchini
      1 ts Salt
      1 c  Vegetable oil
    3/4 c  Sugar
      3    Room temperature egg
    1/2 c  Honey
    1/4 c  Fresh lemon juice
      2 tb Grated lemon peel
  2 1/4 c  All purpose flour
      2 ts Baking soda
    1/2 ts Baking powder
  1 1/2 c  Chopped almonds
      2 tb Honey
 
  Mix zucchini and salt in colander. Weight with plate and let drain 1
  hour. Squeeze out excess moisture.
  
  Preheat oven to 350 deg. Grease 9x13-inch 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.
 




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Recipe ID 13958 (Apr 03, 2005)

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