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Zucchini Cake with Lemon and Poppyseed
http://leitesculinaria.com/76442/recipes-zucchini-cake-lemon-poppy...
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Ingredients
categorized
original
3 tablespoons poppyseeds
Finely grated zest of 2 lemons
1/3 cup milk, preferably whole milk
2 sticks unsalted butter, at room temperature, plus more for the pan
1 1/3 cups light soft brown sugar
4 large eggs, separated
1/2 teaspoon vanilla extract
1 1/2 cups self-rising flour, sifted (or substitute 1 1/2 cups all-purpose flour, 2 1/4 teaspoons baking powder, and 1/2 to 3/4 teaspoon salt)
2/3 cup ground almonds
9 ounces zucchini, topped, tailed, and coarsely grated
1/2 teaspoon cream of tartar
1 cup confectioners’ sugar
2 tablespoons unsalted butter, melted
2 to 3 tablespoons freshly squeezed lemon juice plus 1 teaspoon finely grated lemon zest (from 1 lemon)
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Almonds, ground
(
2/3
cup
)
Lemons, zest of
(
2
)
Zucchini
(
9
ounces
)
Cooking & Baking
Brown sugar, light soft
(
1 1/3
cups
)
Confectioners’ sugar
(
1
cup
)
Cream of tartar
(
1/2
teaspoon
)
Poppyseeds
(
3
tablespoons
)
Self-rising flour
(
1 1/2
cups
)
Vanilla extract
(
1/2
teaspoon
)
Drinks
Lemon juice plus, freshly squeezed
(
2
tablespoons
)
Dairy
Butter, unsalted
(
2
sticks
)
Butter, unsalted
(
2
tablespoons
)
Milk
(
1/3
cup
)
Refrigerated
Eggs, large
(
4
)
Preparation
Read recipe preparation on
leitesculinaria.com
Leite's Culinaria
leitesculinaria.com
All 1,588 recipes
Social Stats
44.7
Rating
1-100
9
Tweets
21
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Views
49
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Recipe Stats
Published August 8, 2011 (1 year ago).
26 people saved this recipe.
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