I have so much to post. I have either been busy or lazy. I would love to tell you all that I have been oh-so very busy, but I must confess, I have been lazy.
I have baked, lots and have photographed. Yet, had no energy to post. Well…I am back.
I had been wanting to make the zucchini and orange marmalade tea cake from the Tartine cookbook. I had some not so pretty zucchini’s as well as just enough orange marmalade to make this cake. This cake is quite light, using oil rather than butter.
I only had one little taste, but it was really, really good.
Zucchini + Orange MarmaladeTea Bread
1 1/2 C + 2 Tbsp. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
2 large eggs
1/2 cup + 2 Tbsp. veg oil
3/4 cup sugar
1/2 cup orange marmalade
2 1/2 cups zucchini, grated
1/2 tsp. sea salt
1 cup walnuts, toasted and chopped
2 Tbsp. sugar for topping
1. preheat oven to 350*. oil & flour a 9″x 5″ loaf pan.
2. sift flour, baking soda, baking powder, & cinnamon, set aside.
3. in a mixing bowl, mix eggs, oil, sugar & marmalade. Add zucchini & salt, combine. scrape down sides of bowl and add sifted ingredients. add nuts
4. Put batter in prepared pan. Sprinkle with sugar. Bake 60-70 minutes until cake tester nserted in the center comes out clean. Let cool in pan for 20 minutes (I went longer), then invert.
The Urban Baker / SusanSalzman.com