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Zucchini Cake With Lemon And Poppyseed

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Zucchini Cake With Lemon And Poppyseed

Ingredients

  • 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)
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Published 2014-09-09 13:29:47 (2 years ago).

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