Ingredients: |
Ingredients: 1/2 stick unsalted butter, melted, plus 5 tablespoons, room temperature
1 1/2 cups almond flour (spooned and leveled)
1/4 cup plus 2 tablespoons potato starch (spooned and leveled)
1 1/4 teaspoons gluten-free baking powder
1/4 teaspoon fine salt
3 large eggs, room temperature
1/2 cup packed light-brown sugar
4 teaspoons pure vanilla OR almond extract
1 cup finely grated zucchini (from 1 med zucchini), squeezed of liquid
Frosting:
8 ounces cream cheese, room temperature
1/3 cup confectioners' sugar
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Directions: |
Directions:Step 1
Preheat oven to 350 degrees. Butter an 8-inch round, 2-inch deep cake pan. Line with parchment and butter paper. Whisk together almond flour, potato starch, baking powder, and salt.
Step 2
Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes.
Step 3
With a rubber spatula, gently fold in melted butter, flour mixture, 1 tablespoon vanilla, and zucchini. Pour into pan and bake until cake is golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cake cool completely in pan on a wire rack. Invert onto a cake platter.
Step 4
With mixer, beat together room-temperature butter, remaining 1 teaspoon vanilla, and cream cheese until fluffy, about 3 minutes. Add confectioners' sugar and beat until combined. Spread on top of cake. |
This recipe for Zucchini-Almond Cake is from