Recipe - Lemon-Almond Tea Cake

PATTI VDRJ67A
2 cup Zucchini; finely shredded
1 teaspoon Salt
1 cup Vegetable oil
Three fourths cup Sugar
3 Eggs; room temperature
One half cup Honey
One fourth cup Fresh lemon juice
2 tablespoon Lemon peel; grated
2 One fourth cup All purpose flour
2 teaspoon Baking soda
One half teaspoon Baking powder
1 One half cup Almonds; chopped
2 tablespoon Honey

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, One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini