How to make it

  • 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.

Reviews & Comments 3

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  • pattycake 6 years ago
    Thanks for sharing another elegant wheat-free cake recipe. Both of Mallorca's recipes are lovely and inspiring...
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    " It was excellent "
    lincolntoot ate it and said...
    Another great gluten free post for you today! High 5 to that!
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    " It was excellent "
    peetabear ate it and said...
    very nice posting... i added it to the 101 gluten free place ...
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