Zucchini cake
Ingredients:
| 3 | Eggs |
| 1 1/2 cup | Sugar |
| 1 cup | Cream cheese, softened |
| 1 tsp. | Vanilla extract |
| 3 cups | Non-whitened flour, sifted twice |
| 1 tbs. | Baking powder |
| 1 tsp. | Baking soda |
| 1 tsp. | Salt |
| 1 tsp. | Nutmeg |
| 1/3 cup | Chopped walnuts |
| 1 cup | Vegetable oil |
| 2 cups | Grated zucchini |
Lemon sauce topping ingredients:
| 1 | Egg |
| 1/4 cup | Lemon juice |
| 1 tbs. | Grated lemon rind |
| 2 tbs. | Flour |
| 1 cup | Sugar |
| 1 tsp. | Melted butter |
Instructions:
- Preheat oven to 350oF.
- Butter a circular cake pan. Set aside.
- In a bowl, mix the eggs, sugar, cream cheese and vanilla extract. Set aside.
- In another bowl, sift dry ingredients. Add walnuts.
- Stir in the first mix, in three times, and then the oil, in two times.
- Gently stir in the zucchinis.
- Spread in the cake pan.
- Bake in the oven for 1 hour. Let it cool.
Lemon sauce topping instructions:
- In a bowl, beat egg, lemon juice and rind, until it becomes creamy.
- In another bowl, mix flour and sugar. Stir in the first mix.
- Add melted butter. Transfer to a saucepan, and bring to boiling, without stopping stirring.
- Cover, and remove from stove.
- Let it cool, stirring occasionally.
- Spread on cake.
Yields : 8 portions.
Les Cercles des Fermières du Québec. Qu'est-ce qu'on mange, Vol. 2. Les Cercles des Fermières du Québec, Bibliothèque nationale du Canada, 1993, p. 307.
