Wednesday, June 12, 2019

LEMON ZUCCHINI CAKE ... gambar kurang menarik

adapted from :

Ingredients :

1 1/4  cup  granulated sugar
6  tbsp.  extra virgin olive oil
2  eggs,  room temperature  (I use large eggs)
1/3  cup  vanilla almondmilk  (I use UHT milk)
2  tbsp.  lemon juice
1  tsp.  vanilla or almond extract
2  cups  cake flour
1 1/4  tsp.  baking powder
1/2  tsp.  kosher salt
1 1/2  cup  shredded zucchini  ~  drained and squeezed dry
2  tbsp.  lemon zest

Glaze :

1  cup  powdered sugar@icing sugar
1-2  tbsp.  lemon juice

Method :

1.  Preheat oven to 350'F/175'F.

2.  Spray a loaf pan with baking spray and line with parchment paper.  Set aside.

3.  Combine flour, baking powder and salt in a medium bowl and whisk together.  Set aside.

4.  In a large bowl, combine the sugar and olive oil.  Whisk to combine.

5.  Add eggs and almondmilk and whisk together.

6.  Add lemon juice and vanilla extract and stir to combine.

7.  Add flour mixture and stir just until incorporated.

8.  Fold in zucchini and lemon zest.

9.  Pour batter into the prepared pan and bake for 45-55 minutes or until an inserted toothpick comes out with moist crumbs.  The top of the cake should look dry.

10.  Place the loaf on a cooling rack and cool for 15 minutes.  Use the parchment paper to carefully lift the cake from the pan.  Let cool completely on rack.

Glaze :

1.  In a small bowl, combine powdered sugar and lemon juice.  Whisk until smooth.
2.  Drizzle the glaze over the cake.
3.  Slice and serve.

How To Substitute All Purpose Flour For Cake Flour :

1  cup  AP flour -  2 tbsp.  AP flour +  2 tbsp. cornstarch  =  1 cup cake flour

***  Take one cup of All purpose flour, spooned and leveled.  Remove two tablespoons, and then add two tablespoons of cornstarch to the all purpose flour.
Sift together before using.
That's it !!!

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