Recipe

Flourless Zucchini Cake Recipe

	Ttaaccoo / All my dishes 1 year ago This is the 2nd entry of flourless cakes from Jacqueline Mallorca, San Francisco Chronicle feb. 24, 1993 Prep:1m Cook:40m Servings:8	Ttaaccoo
	light sweet lemon background walnuts

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Ingredients

1 1/2 cups walnut pieces

2 medium zucchini, unpeeled, ends trimmed

1/4 cup cornstarch

1/4 cup brown rice flour

1 tsp. baking powder

pinch salt

3 large eggs

3/4 cup sugar

2 Table. diced candied lemon peel, finely minced

powdered sugar

Directions

Preheat oven 350 F

Butter sides of an 8X8 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 should be 1 cup, firmly packed, or 6 oz. Place in a sieve and press out the liquid. Combine cornstarch, rice flour, baking powder, and salt; set aside.

*nut mill vs. food processor is explained on the page with the Portuguese Almond and Potato Cake also flourless.

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 making 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 the 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.

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