ZUCCHINI ALMOND CAKE
Make and share this Zucchini Almond Cake recipe from Food.com.
Provided by Lumberjackie
Categories Dessert
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F (180 C).
- Grease and flour a 10-inch (3 L) tube pan. (I often use a bunt pan / ring mould instead).
- Sift together: the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs with an electric mixer until thick and light-coloured. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Stir in the oil and almond extract. Blend in the dry ingredients, mixing until smooth. Stir in the zucchini and ground almonds.
- Pour the batter into the prepared pan and bake in a 350 F (180 C) oven for 1 hour and 15 minutes, or until a tester inserted into the centre comes out clean.
- Cool the cake in the pan on a rack for 15 minutes. Remove the cake from the pan and cool it completely on a rack.
- For the glaze, combine the icing sugar, milk, and almond extract together in a small bowl, stirring until smooth. Spread over the top of the cooled cake, letting the icing run down the sides. Sprinkle the sliced almonds overtop.
Nutrition Facts : Calories 662, Fat 30.4, SaturatedFat 4, Cholesterol 70.9, Sodium 387.8, Carbohydrate 92.4, Fiber 2.5, Sugar 66, Protein 8.1
GLUTEN-FREE ZUCCHINI-ALMOND CAKE
Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for those on a gluten-free diet. Martha made this recipe on "Martha Bakes" episode 812.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- Cake:Preheat oven to 350 degrees. Butter an 8-inch round, 2-inch deep cake pan. Line bottom with parchment round; butter paper. In a bowl, whisk together almond flour, potato starch, baking powder, and salt.
- Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is pale, thick, and cool to touch, 7 to 10 minutes.
- With a flexible spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into pan and bake, rotating pan halfway through, until cake is golden brown and a toothpick inserted in center comes out with moist crumbs, 25 to 30 minutes. Let cake cool completely in pan on a wire rack. Invert onto a serving platter.
- Frosting:With mixer, beat together butter, vanilla, and cream cheese on medium-high until fluffy, about 3 minutes. Add confectioners' sugar and beat until combined. Spread on top of cake. (Cake can be refrigerated, covered, up to 2 days.)
Nutrition Facts : Calories 302 g, Fat 23 g, Fiber 2 g, Protein 6 g, SaturatedFat 10 g
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