Iris's Zucchini Torte

Name: Iris's Zucchini Torte
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 10 serving(s)
Ingredients: 1 cup olive oil; 3 large eggs; 1 2/3 cups sugar; 1 teaspoon vanilla; 1 teaspoon almond essence; 1 1/2 cups white flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup ground almonds; 2 cups shredded zucchini (or carrots)

Submitted by nuttyish

"We got this recipe from a friend of ours. Its moist, flavorful, and sweet but best of all healthy. We have made this torte a few times for various brunch's and even the kids at the table had 2 or 3 slices!!!! DAIRY FREE"

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Ready In:: 1hr 30mins
Ingredients:: 11
Serves:: 10

ingredients

1 cup olive oil
3 large eggs
1 ²⁄₃ cups sugar
1 teaspoon vanilla
1 teaspoon almond essence
1 ¹⁄₂ cups white flour
1 teaspoon baking powder
1 teaspoon baking soda
¹⁄₂ teaspoon salt
1 cup ground almonds
2 cups shredded zucchini (or carrots)

directions

Preheat oven to 325 degrees.
Prepare cake tin(s). It will work with two 7 inch tins or one 9 inch or 10 inch tin. Butter pans and sprinkle bottom (s) with sliced almonds.
In Kitchen Aid mixer at speed 5, whip eggs, oil and sugar with the whisk attachment until creamy and increased in volume. Then add vanilla and almond essence.
While that is going on sift the flour, baking powder, soda and salt. Add the almond flour and blend.
Slow mixer to slowest speed, change to the paddle mixer, and add flour blend. Then add zucchini.
Pour carefully into cake tin(s).
Bake 75 minutes.
Let cool 10 minutes on cake rack in the tin and then take out of the tin to cool on the rack.