Zucchini pound cake
Serves 8 to 10
1 cup grated zucchini (about 1/4 pound)
2 cups plus 1 tablespoon all-purpose flour
1 cup (2 sticks) unsalted butter, softened
1 2/3 cups sugar
1 tablespoon vanilla extract
2 tablespoons orange liqueur
5 teaspoons finely grated orange peel
5 eggs, separated
Preheat the oven to 350 degrees. Toss the zucchini with the 1 tablespoon
Flour in a bowl. Set aside.
Beat the butter with the sugar in the large bowl of an electric mixer until
Light and fluffy. Beat in the vanilla, orange liqueur and orange peel. Add
The egg yolk, one at a time, beating thoroughly after each addition. Stir in
Beat the egg whites until stiff but not dry.
Fold the 2 cups flour into the batter in three batches, alternating with
Batches of egg white. Pour the mixture into a buttered and floured 9-inch
Tube pan. Bake until a toothpick inserted in the center comes out clean,
About 1 hour. Cool on a rack 10 minutes before unmolding.