Zucchini Almond Cake Recipes

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.

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.