Almond Zucchini Cake Recipe 35
ZUCCHINI ALMOND CAKE
This cake looks so nice and is SO good. A change fron the chocolate Zucchini cake.I have had this recipe for years and always use it in Zucchini season and have purchased zucchini just to make this cake as well.I have handed out this recipe many times. I have also frozen this cake and glazed it before serving
Provided by Dotty2
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Grease well and flour 10" tube pan.
- Sift together Flour,baking powder,baking soda,and salt.
- In a large bowl, beat eggs until thick and light colored.
- Gradually add sugar 1/4 cup at a time beating well after each addition.
- Stir in oil and almond extract.
- blend in dry ingredients, mixing until smooth.
- Stir in zucchini and almonds.
- pour batter into prepared pan and bake for 1 HR 15Mins or until skewer inserted in center comes out clean. Cool in pan for about 15 minutes remove from pan and cool completely on rack.
- spread with almond glaze.
- FOR GLAZE:.
- stir together icing sugar,milk,and extract until smooth.
- spread over top of cooled cake.
- Let icing run down sides of cake.
- Sprinkle top with toasted almonds.
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
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
ALMOND ZUCCHINI CAKE RECIPE - (3/5)
Provided by á-6498
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, salt, and baking soda. Beat eggs with mixer until thick and light coloured. Gradually add the sugar (1/4 cup at a time) and beat well each time. Add oil and almond extract into the egg and sugar mixture. Blend in the dry flour mixture and mix until nice and smooth Stir in the zucchini and ground almonds and pour into a wall greased 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool in pan for 15 minutes. Remove from pan and spread icing over the cake. ICING : I/1/2 cups king sugar, 2 tbsp milk, and 1/4 tsp almond extract
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