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
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Gisabel
[email protected]Overall, this cake was a good starting point, but I think it needs a few tweaks to make it perfect.
Razil Ahmed
[email protected]The cake was a bit too dense for my taste. I think I'll try using a different type of flour next time.
Cade Jegels
[email protected]The cake didn't rise very well. I think I'll make sure to measure the ingredients more carefully next time.
Saffiyah Ahmed
[email protected]The cake was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Bristy Sharma
[email protected]The cake was a bit bland. I think I'll add some more spices next time.
Lynn Frias
[email protected]This cake was a bit too dry for my taste. I think I'll add some extra zucchini next time.
Jay Porter
[email protected]This cake is so moist and flavorful! The almond flour gives it a nice dense texture, and the zucchini adds a subtle sweetness. I love that it's a healthier alternative to traditional cakes.
kirmanie sonson
[email protected]This cake was a hit at my brunch party! Everyone loved the unique flavor and texture. I'll definitely be making it again for my next potluck.
COLLINS OKOYE (EVEREST)
[email protected]I love zucchini bread, so I was excited to try this almond cake version. It didn't disappoint! The almond flour added a nice depth of flavor, and the zucchini kept it moist and tender. I'll definitely be making this again.
Ghanim Shabir
[email protected]This cake was easy to make and turned out beautifully. I used a bundt pan, and it came out with a gorgeous golden crust. The flavor was delicate and delicious, and the cake was moist and fluffy. I'll definitely be making this again for company.
Sheeraz Gujjar
[email protected]I was skeptical about using zucchini in a cake, but this recipe proved me wrong! The zucchini added a subtle sweetness and moisture to the cake, and the almond flour gave it a lovely nutty flavor. I'll definitely be making this again.
Jade Miller
[email protected]This zucchini almond cake was a delightful surprise! The combination of almond flour, zucchini, and spices gave it a moist and flavorful texture. I added a bit of extra cinnamon and nutmeg, and it turned out perfectly. Will definitely make it again!