1 1/2 c Walnut pieces
2 md Zucchini, unpeeled, ends
-trimmed
1/4 c Cornstarch
1/4 c Brown rice flour
1 ts Baking powder
1 pn Salt
3 lg Eggs
3/4 c Sugar
2 tb Diced candied lemon peel,
-finely minced
Powdered sugar
Preheat oven to 350F. Butter the sides of an 8 x 2-inch cake pan, line the
base with a circle of baking parchment and butter the parchment. Using a
nut mill, grind walnuts to flour and set aside. Using the same nut mill,
grind zucchini into fine shreds. There should be 1 cup, firmly packed, or
6 ounces. Place in a sieve and press out the liquid. Combine cornstarch,
rice flour, baking powder and salt; set aside.
Beat eggs with sugar until lemon-colored and very thick. A lifted beater
should leave a slowly dissolving trail of batter. Using a large rubber
spatula, lightly fold in grated walnuts and minced lemon peel, as though
mixing a souffle. Fluff up zucchini shreds and fold in. Sift
cornstarch-flour mixture over batter and quickly fold in, retaining as much
volume as possible.
Pour into prepared pan (the batter will be loose) and bake for 40 minutes,
until a tester comes out dry. Let cool in pan for 10 minutes before
unmolding onto a rack. Peel off paper, reverse onto rack right side up,
and let cool completely.
Dust with powdered sugar before serving.
Serves 8.
PER SERVING: 295 calories, 7 g protein,35g carbohydrate, 16 g fat(2 g
saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber.
From an article by Jacquiline Mallorca, San Francisco Chronicle, 2/24/93.
Yields
8