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Monday, October 4, 2010

Lemon Cake

Please note that you will want to use shredded yellow squash, not pureed, baby food or pre-cooked. My mom thought pureeing the squash would give the cake a better texture, but the cake sank. Even my friends with a texture food phobia thought the texture of this cake is very good. I like the old adage, "If it ain't broke, don't fix it."

I like using yellow (crookneck) squash because the color blends in very well with the batter. I prefer the squash without bumps in the skin, but you can peel those off. If you can't find the proper kind of squash, you can substitute with zucchini, although I would probably peel off the skin.

Lemon Cake
makes one 10" cake
1 cup brown rice flour
3/4 c sorghum flour
1/4 c tapioca flour
1 1/2 cup sugar (or 1/2 cup turbinado sugar and 1/2 cup agave)
1 vanilla bean, scraped
1 1/2 tsp baking soda
1 tsp salt
1/2 cup olive oil
2 cups shredded yellow squash
1 lemon, zested and juiced

Combine the dry ingredients in a bowl. In another bowl, combine the squash with the wet ingredients. be sure to add in the lemon zest and juice. Combine the liquid and dry ingredients by folding in the squash mixture. This will be a drier than normal cake batter. The squash releases liquid as the cake cooks in the oven and it comes out quite moist. Because the cake doesn't have eggs, feel free to try a very small amount of batter. If there isn't enough lemon flavor, zest half of another lemon into the cake batter.

Bake at 350 degrees for 25 minutes, or until a toothpick comes away mostly clean. You don't want to overcook this cake and a little extra moisture is better than too little.

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