A light and airy bundt cake with a fresh citrus zing!
- 1 cup chopped natural almonds
- 2 cups unbleached all-purpose fl our
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 3 large eggs
- 1 ¾ cups granulated sugar
- 1 cup ENZO Medium extra virgin olive oil
- 2 teaspoons pure vanilla extract
- 2 ½ cups grated zucchini
Lemon Crunch Glaze:
- ¼ cup freshly squeezed lemon juice
- 1/3 cup granulated sugar
- 1 cup confectioners’ sugar
Preheat the oven to 350 degrees. Grease a 10-cup Bundt pan using nonstick cooking spray or butter, then dust it with flour to coat it completely, tapping out the excess flour.
Place the almonds in a single layer on a baking sheet and toast them until they are golden brown and aromatic. Cool the almonds completely, then finely chop them in the food processor and set aside.
Sift the flour, baking powder, baking soda, salt and spices into a medium bowl and set aside. In an electric mixer fitted, beat the eggs, sugar and olive oil together on medium speed until light and fluffy, about three minutes, then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula after each addition. Beat in the dry ingredients all at once on low speed until they are thoroughly combined, then switch the mixer to medium speed and mix for 30 seconds. Beat in the zucchini and the almonds on low speed until they are completely incorporated, scraping down the sides of the bowl.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 45 to 50 minutes, rotating the pan halfway through the baking time to ensure even browning.
While the cake is baking, prepare the glaze: In a medium bowl, whisk together the lemon juice and granulated sugar, then whisk in the confectioners’ sugar until the glaze is completely smooth.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack. Using a pastry brush, immediately brush the glaze over the entire surface of the warm cake, using all of the glaze; it will adhere to the cake and set as the cake cools.
Allow the cake to cool completely and the glaze to dry completely. Transfer the cake to a stand or serving plate and, if desire, lightly dust it with confectioners’ sugar. Recipe by Gina DePalma.