Zucchini Almond Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 eggs
• 3 cups granulated sugar
• 1 1/4 cups vegetable oil
• 1 teaspoon almond extract
• 3 cups finely grated peeled zucchini
• 1 cup ground almonds
• 1 1/2 cups icing sugar
• 2 tablespoons milk
• 1/4 teaspoon almond extract
• 1/4 cup toasted sliced almonds

Recipe

• 1 preheat the oven to 350 f (180 c).
• 2 grease and flour a 10-inch (3 l) tube pan. (i often use a bunt pan / ring mould instead).
• 3 sift together: the flour, baking powder, baking soda, and salt.
• 4 in a large bowl, beat the eggs with an electric mixer until thick and light-coloured. gradually add the sugar, 1/4 cup at a time, beating well after each addition. stir in the oil and almond extract. blend in the dry ingredients, mixing until smooth. stir in the zucchini and ground almonds.
• 5 pour the batter into the prepared pan and bake in a 350 f (180 c) oven for 1 hour and 15 minutes, or until a tester inserted into the centre comes out clean.
• 6 cool the cake in the pan on a rack for 15 minutes. remove the cake from the pan and cool it completely on a rack.
• 7 for the glaze, combine the icing sugar, milk, and almond extract together in a small bowl, stirring until smooth. spread over the top of the cooled cake, letting the icing run down the sides. sprinkle the sliced almonds overtop.