Zucchini Almond Cake

Recipe by Lumberjackie
READY IN: 1hr 35mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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