Zucchini Almond Cake

By Hklbrries

Ingredients

• Cake:
• 3 cups (750 ml) flour
• 2 tsp (10 ml) baking powder
• 1 tsp (5 ml) soda
• 1 tsp (5 ml) salt
• 4 eggs
• 3 cups (750 ml) sugar
• 1 1/4 cups (300 ml) vegetable oil
• 1 tsp (5 ml) almond extract
• 3 cups (750 ml) finely grated peeled zucchini
• 1 cup (250 ml) ground almonds
• Almond Glaze:
• 1 1/2 cups (375 ml) icing sugar
• 2 tbsp (25 ml) milk
• 1/4 tsp (1 ml) almond extract
• 1/4 cup (50 ml) toasted sliced almonds

Details

Servings 12

Preparation

Step 1

Cake: Grease well and flour a 10-inch (3 L) tube pan. Sift together flour, baking powder, soda and salt. In large bowl beat eggs with electric mixer until thick and light coloured. Gradually add sugar, ¼ cup (50 ml) at a time, beating well after each addition. Stir in oil and almond extract. Blend in dry ingredients. Stir in zucchini and ground almonds. Pour batter into pan and bake in 350 F (180 C) oven for 1 hour and 15 minutes. Cool in pan on rack for 15 minutes. Remove from pan and cool completely on rack. Spread with Almond Glaze.

Almond Glaze: In small bowl, stir together icing sugar, milk and almond extract until smooth and spread over top of cooled cake. Let icing run down sides and sprinkle top with sliced almonds.