As you know we sell many Tea Books at Bernideen's and today I want to present one you may be familiar with or need to get familiar with.........an excellent book produced by Benjamin Press featuring Shelley's wonderful recipes for Afternoon Tea Treats! We also sell this book for $19.95 plus shipping...
Shelley Richardson is a talented pastry chef and creative food designer whose recipes are well developed! I recently baked this Chocolate Zucchini Cake and now that we are in Zucchini Garden Invasion Time.....this is a great way to present a lovely cake!
Last week I had a recipe for Zucchini Walnut Cream Cheese Bars (this recipe is reposted now at 7/04/2011) and here with this cake is another winner for zucchini:
You will need 3 cups flour, 1 1/2tsp baking powder, 1 tsp baking soda, 1 tsp salt, 4 eggs, 3 cups sugar, 3 squares baking chocolate melted and cooled, 1 1/2 cups canola oil, 2 cups shredded zucchini (with all liquidpoured off) and powdered sugar for garnish
Preheat oven to 325 degrees F. Grease and flour a 10" tube pan. Ina a med. bowl sift flour, baking powder, soda and salt. Set aside. In a large mixing bowl beat eggs, sugar, 1/4 cup at a time. Add chocolate and then oil.
Add flour mix and blend well - fold in zucchini. When blended well, pour into cake pan. Bake for 1 hour 15 minutes Cool 15 minutes before removing cake from pan to sprinkle with confectioners sugar
HIGH ALTITUDE PEOPLE: Yes - here were my changes for Colorado : decrease baking powder to 1 1/4 tsp, decrease baking soda to 3/4 tsp, decrease sugar to 2 3/4 cups and decrease canola oil by 1/8 cup!
This recipe was used with permission from Benjamin Press!