Lemon Almond Tea Cake
Ingredients
2 C. finely shredded zucchini
1 tsp. salt
1 C. vegetable oil
3/4 C. sugar
3 room temperature eggs
1/2 C. honey
1/4 C. fresh lemon juice
2 Tbsp. grated lemon peel
2 1/4 C. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 C. chopped almonds
2 Tbsp. honey
Cooking Instructions
Mix zucchini and salt in colander. Weight with plate and let drain 1 hour. Squeeze out excess moisture. Preheat oven to 350 degree. Grease 9×13 inch glass baking dish. Mix oil, sugar, eggs, 1/2 C. 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, for about 35 minutes. Spread 2 Tbls. honey over top. Cool in pan. Serve at room temperature.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)