Zucchini Date Cake
Ingredients
1/2 pound zucchini
1 C. chopped dried dates
2 tsp. grated orange zest
2 C. flour
2 tsp. baking powder
1 1/2 tsp. soda
2 egg whites
2 egg yolks
1 Tbsp. vanilla
1 1/4 C. sugar
1 C. plain, non-fat yogurt
1/4 C. almonds (optional.)
1/2 tsp. salt
Cinnamon orange icing
1 C. powdered sugar
1 tsp. ground cinnamon
2 Tbsp. orange juice
1 Tbsp. orange curacao
Orange glaze (optional.)
3 Tbsp. orange juice
2 Tbsp. sugar
Cooking Instructions
If dates are dry, soak to make them moist. Chop squash in processor. Add dates and orange zest. Blend well. Sift flour with baking powder, soda and salt. Blend dry ingredients. Beat egg. Add yogurt, sugar and vanilla. Add alternately dry mix and egg mix alternately to zucchini. Pour batter into lightly greased and floured bundt pan. Bake at 350 about 45 minutes, or till tests done. Cool on wire rack 10 minutes. Unmold onto serving platter. If using glaze, pierce top and sides with toothpicks. Spoon glaze over cake, allowing to soak in until cake is moist but not wet. Cool completely. Drizzle icing over cake and sprinkle with almonds. Icing: combine powdered sugar, cinnamon, orange juice and liqueur in bowl. Mix till smooth. Use immediately. Orange Glaze: Stir together till smooth. Note: Avoid using dry old dates. For slightly softer cake texture, add 2 Tbls. melted butter to batter before folding into squash. This will add 2 grams fat per serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)