10 July 2012


Since I made my cake and rushed to my cousin’s graduation party, I left it in the pan and frosted it at her house.  It received good reviews from high school seniors!

Zucchini-Almond Cake (“ZAC”)
Modified from the Martha Stewart EVERYDAY FOOD magazine iPad app, brought to my attention by my fashion-forward aunt.

2 cups finely grated zucchini
1/4 teaspoon salt
1 tablespoon organic sugar

2 tablespoons ground flaxseed
1/2 cup water

1/4 cup canola oil
1/2 cup organic granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

1/2 cup almond flour
1/2 cup brown rice flour
1/2 cup King Arthur Flour Ancient Grains Flour Blend
1/4 cup sticky rice flour
1 teaspoon xanthan gum
1 1/4 teaspoons baking powder
1 teaspoon cinnamon

1 cup sliced almonds, toasted
2 tablespoons canola oil
2 tablespoons agave nectar
1 tablespoon water
1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit. Grease an 9-inch round cake pan.  Line with parchment or waxed paper, and grease the paper.  If making the almond frosting, toast the almonds in the preheating oven.

Place the grated zucchini in a large sieve or colander over a large bowl and stir in the salt and sugar (salt and sugar are hygroscopic and will pull out excess moisture from the zucchini).

In a large measuring cup, whisk together the flaxseed and water and set aside.

In a large bowl, whisk together flours, xanthan gum, baking powder, and cinnamon.  Add the oil, sugar, and extracts to the flaxseed mixture and stir.  Pour the wet ingredients on top of the dry ingredients, mix for a few strokes, and then fold in the zucchini.  Mix until just combined.  Transfer to the pan and bake until the cake has browned on the top, passes the toothpick test (it’s a moist cake, but the toothpick shouldn’t be wet), the top springs back when touched, and the cake has pulled away from the side of the pan, 35-7 minutes. Let cake cool completely in pan on a wire rack. Invert onto a plate and frost when completely cool.

To make the frosting, toast the almonds in the oven for 8 minutes or so, or microwave them for 1 minute.  In a food processor or blender, process the almonds and, as safety allows with the machine running, drizzle in the canola oil, agave, water, and vanilla until the mixture is uniformly combined and begins to clump up.  Frosting can remain at room temperature until the cake is cool enough to frost.

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