Lemon-almond Tea Cake – We Love God!

Tell the men of the world, and, let them see by your example and spirit, that Christianity is not the gloomy thing they imagine – that a life of holiness is a life of real happiness – of happiness for time and for eternity. But, oh! tell them, there is something gloomy – the joy, which blazes for a moment like a dazzling meteor, and then vanishes forever – the hopes, which are dependent on worldly possessions and worldly pleasures.

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Eggs		Cakes, Nuts, Vegetables	1	Servings

INGREDIENTS

2	c	Zucchini, finely shredded
1	t	Salt
1	c	Vegetable oil
3/4	c	Sugar
3		Eggs, room temperature
1/2	c	Honey
1/4	c	Fresh lemon juice
2	T	Lemon peel, grated
2 1/4	c	All purpose flour
2	t	Baking soda
1/2	t	Baking powder
1 1/2	c	Almonds, chopped
2	T	Honey

INSTRUCTIONS

Mix zucchini and salt in colander. Weight with plate and let drain 1
hour. Squeeze out excess moisture. Preheat oven to 350~. Grease 9x13"
glass baking dish. Mix oil, sugar, eggs, 1/2 cup honey, lemon juice
and peel in large bowl until well blended. Mix in zucchini. Sift
flour, baking soda and baking powder; stir into zucchini. Fold in
nuts. Pour into prepared dish. Bake until cake is springy to touch,
about 35 minutes. Spread 2 tablespoons honey over top. Cool in pan.
Serve at room temperature.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”