- MMMMM-- Recipe via Meal-Master (tm) v8.01
Title: Zucchini and Walnut Cake
Categories: Cakes, Ceideburg 2
Yield: 8 servings
1 1/2 c Walnut pieces
2 md Zucchini, unpeeled, ends
1/4 c Cornstarch
1/4 c Brown rice flour
1 ts Baking powder
3 lg Eggs
3/4 c Sugar
2 tb Diced candied lemon peel,
The next three recipes are for cakes made without wheat flour. This
first one uses rice flour, but no wheat.
350F. Butter the sides of an
8 x 2-inch cake pan,
line the base with a circle of baking parchment and butter the
parchment. Using a nut mill, grind walnuts to flour and set aside.
Using the same nut mill, grind zucchini into fine shreds. There
1 cup, firmly packed, or 6 ounces. Place in a sieve and press out the liquid. Combine cornstarch, rice flour, baking powder
and salt; set aside.
Beat eggs with sugar until lemon-colored and very thick. A lifted
beater should leave a slowly dissolving trail of batter. Using a
large rubber spatula, lightly fold in grated walnuts and minced lemon
peel, as though mixing a souffle. Fluff up zucchini shreds and fold
in. Sift cornstarch-flour mixture over batter and quickly fold in,
retaining as much volume as possible.
Pour into prepared pan (the batter will be loose) and bake for 40
minutes, until a tester comes out dry. Let cool in pan for 10
minutes before unmolding onto a rack. Peel off paper, reverse onto
rack right side up, and let cool completely.
Dust with powdered sugar before serving.
8. PER SERVING:
16 g fat
79 mg cholesterol,
103 mg sodium,
2 g fiber.
From an article by Jacquiline Mallorca, San Francisco Chronicle,
2/24/93. Posted by Stephen Ceideberg; March