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Lemon-almond tea cake *

Yield: 1 Servings MMM

Ingredients:

• 2 c Zucchini; finely shredded
• 1 ts Salt
• 1 c Vegetable oil
• 3/4 c Sugar
• 3 Eggs; room temperature
• 1/2 c Honey
• 1/4 c Fresh lemon juice
• 2 tb Lemon peel; grated
• 2 1/4 c All purpose flour
• 2 ts Baking soda
• 1/2 ts Baking powder
• 1 1/2 c Almonds; chopped
• 2 tb Honey

Instructions:

Mix zucchini and salt in colander. Weight with plate and let drain 1 hour. Squeeze out excess moisture. Preheat oven to 350~. Grease 9x13" glass baking dish. Mix oil sugar eggs 1/2 cup honey lemon juice and peel in large bowl until well blended. Mix in zucchini. Sift flour baking soda and baking powder; stir into zucchini. Fold in nuts. Pour into prepared dish. Bake until cake is springy to touch about 35 minutes. Spread 2 tablespoons honey over top. Cool in pan. Serve at room temperature.

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