Zucchini and walnut cake
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Zucchini and walnut cake
  Zucchini    Cakes    Walnuts  
Last updated 6/12/2012 12:52:31 AM. Recipe ID 14250. Report a problem with this recipe.
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      Title: Zucchini and walnut cake
 Categories: Cakes
      Yield: 8 servings
 
  1 1/2 c  Walnut pieces
      2 md Zucchini, unpeeled, ends
           -trimmed
    1/4 c  Cornstarch
    1/4 c  Brown rice flour
      1 ts Baking powder
      1 pn Salt
      3 lg Eggs
    3/4 c  Sugar
      2 tb Diced candied lemon peel,
           -finely minced
 
  Powdered sugar
  
  Preheat oven to 350F.  Butter the sides of an 8 x 2-inch cake pan,
  line the base with a circle of baking parchment and butter the
  parchment. Using a nut mill, grind walnuts to flour and set aside.
  Using the same nut mill, grind zucchini into fine shreds.  There
  should be 1 cup, firmly packed, or 6 ounces.  Place in a sieve and
  press out the liquid.  Combine cornstarch, rice flour, baking powder
  and salt; set aside.
  
  Beat eggs with sugar until lemon-colored and very thick.  A lifted
  beater should leave a slowly dissolving trail of batter.  Using a
  large rubber spatula, lightly fold in grated walnuts and minced lemon
  peel, as though mixing a souffle.  Fluff up zucchini shreds and fold
  in.  Sift cornstarch-flour mixture over batter and quickly fold in,
  retaining as much volume as possible.
  
  Pour into prepared pan (the batter will be loose) and bake for 40
  minutes, until a tester comes out dry.  Let cool in pan for 10
  minutes before unmolding onto a rack.  Peel off paper, reverse onto
  rack right side up, and let cool completely.
  
  Dust with powdered sugar before serving.
  
  Serves 8.
  
  PER SERVING: 295 calories, 7 g protein,35g carbohydrate, 16 g fat(2 g
  saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber.
  
  From an article by Jacquiline Mallorca, San Francisco Chronicle,
  2/24/93.
  
  Posted by Steven Ceideburg. Reposted by Fred Peters.
 




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Recipe ID 14250 (Apr 03, 2005)

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