INGREDIENTS

INSTRUCTIONS

1/12    
The next three recipes are for cakes made without wheat flour.  This
first one uses rice flour, but no wheat.  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, 7g 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,  Posted by Stephen Ceideberg; March
2 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“No Brainer: Turn or Burn, Fly or Fry, Live or Die”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 599
Calories From Fat: 375
Total Fat: 42.6g
Cholesterol: 149.3mg
Sodium: 137.6mg
Potassium: 309.6mg
Carbohydrates: 29.7g
Fiber: 1.7g
Sugar: 19.7g
Protein: 25.7g