Cake Recipe Homemade Almond cake - zucchini

·         For a mold 20 cm in diameter:

150 g almond powder
40 g cornstarch (or flour)
1 tsp baking powder
80 g blond sugar
3 eggs
About 200 g zucchini
1 tbsp orange blossom
2 tbsp Amaretto (or another aroma)
1 untreated lemon
50 ml oil (olive for me)

·         For the icing:

80 g icing sugar
15 ml of lemon juice
Some sledding almonds for finishing
Preheat the oven to 180oC.
Wash the zucchini, cut the ends and grate it with a medium-hole grater.
Place the grated zucchini in a colander and let drain.
Combine almond powder, starch, and baking powder.
Remove the lemon zest with a thin grater. Set aside: The juice will be used for icing.
Beat eggs and sugar until the mixture whitens. Add orange blossom water, amaretto, lemon zest, and oil. Mix well and then stir in the grated zucchini, pressed between the hands to remove as much water as possible, then the almond powder/yeast/starch.
Pour into a buttered pan or coated with baking paper.
Bake for about 40 minutes.
Allow cooling completely before freezing.
Carefully mix the icing sugar and 15 ml of lemon juice. Pour over cake and spoon over cake. Quickly because the icing dries quickly.
Sprinkle with a few slushed almonds. Allow drying.

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