Tuesday, August 3, 2010

Merci, David L!

When I read David Lebovitz' blog entry for zucchini cake, I knew I had to make it.  I ran out to the grocery store for zucchini.  Our crop hasn't come in yet, malheureusement, but the display at Harris Teeter promises that it is local.  I used to make zucchini bread quite often in the summer, but this is way, way better.   It is going to be dangerous to have this cake sitting on my counter...  I have no will power when it comes to goodies such as this.
Shredded zucchini--
And the finished product... with a slice missing.
Here it is!  I am amazed I took photo before devouring it, to tell the truth.

Zucchini Cake with Crunchy Lemon Glaze
(from Gina DePalma by way of David Lebovitz)

1 c. almonds, pecans or walnuts, toasted
2 c. flour (I used one cup of unbleached all-purpose and one cup of whole wheat)
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher or sea salt
2 tsp. ground cinnamon
1 tsp. dried ground ginger
1/2 tsp. freshly grated nutmeg
3 large eggs, at room temperature
1 c. extra-virgin olive oil
1-3/4 c. sugar
2 tsp. vanilla extract
2-1/2c. finely grated zucchini (2 medium-sized)
Grated lemon zest, if desired

1/4 c. freshly squeezed lemon juice (one medium-sized lemon)
1/3 c. granulated sugar
1 c. powdered (confectioner's) sugar

1.  Preheat oven to 350F.  Grease and flour a 10-cup bundt or tube cake pan.
2.  Chop nuts in food processor until finely chopped.
3.  In medium-sized bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.  Set aside.
4.  In bowl of mixer, beat eggs, 1-3/4 c. sugar and olive oil for 3 minutes on medium speed until light and fluffy.  Stop and scrape down sides of bowl.  Add vanilla.
5.  Mix in dry ingredients, scraping bowl down, beat on medium speed for 30 seconds.
6.  Stir in lemon zest, if using, nuts and zucchini.
7.  Scrape batter into prepared cake pan, smooth the top and bake for 45-50 minutes or until it tests done.
8.  During the last few minutes of cake baking, make the glaze by whisking together the lemon juice, 1/3 c. granulated sugar and powdered sugar.
9.  Let cake cool 10 minutes, carefully invert onto cooling rack.  Brush glaze over cake with pastry brush.  Let cake cool completely.  (I couldn't hold out and ate a warm slice...)

Bon appétit, les courgettes!

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