Gluten-Free Zucchini Almond Cake
Adapted from the July/August 2012 issue of Everyday Food
Yields: one 8-inch round cake
1/2 stick unsalted butter, melted
1 1/2 cups almond meal/flour, spooned and leveled
1/4 cup + 2 tbsp potato starch, spooned and leveled
1 1/4 tsp baking powder (GF if you have it)
1/2 tsp salt
1/2 cup light brown sugar, packed
1 tbsp vanilla extract
1 cup grated zucchini, squeezed of excess liquid
Preheat the oven to 350F. Line the bottom of an 8-inch round cake pan with parchment or wax paper, then spray the whole inside with non-stick spray.
In a medium bowl, whisk together the almond meal, potato start, baking powder, and salt.
In a large heatproof (mixer) bowl set over simmering water (or a double-boiler), whisk the eggs until foamy. Then, add the brown sugar, and continue to whisk until mixture is fluffy and sugar is dissolved (about 3 minutes). Remove the bowl from the water, attach it to your stand mixer, and whisk on high until the mixture is thick and pale, 7-10 minutes. With a spatula, gently fold in the dry ingredients, melted butter, vanilla, and grated zucchini. Pour batter into pan, and bake until golden brown, and a toothpick inserted in the middle comes out with just moist crumbs, 25-30 minutes. Let cake cool completely, then invert onto cake platter. Serve as-is with some vanilla ice cream, or dust with powdered sugar.