Zucchini and Walnut Cake

Title: Zucchini and Walnut Cake

Categories: Cakes, Ceideburg 2

Yield: 8 servings

1 1/2 c Walnut pieces

2 md Zucchini, unpeeled, ends

-trimmed

1/4 c Cornstarch

1/4 c Brown rice flour

1 ts Baking powder

pn Salt

3 lg Eggs

3/4 c Sugar

2 tb Diced candied lemon peel,

-finely minced

Powdered sugar

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:

295 calories,

7g protein,

35g carbohydrate,

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

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