GLUTEN-FREE ZUCCHINI-ALMOND CAKE

Gluten-Free Zucchini-Almond Cake image

Provided by Martha Stewart

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 13

1/2 stick unsalted butter, melted, plus room-temperature butter for pan
1 1/2 cups almond flour (spooned and leveled)
1/4 cup plus 2 tablespoons potato starch (spooned and leveled)
1 1/4 teaspoons gluten-free baking powder
1/4 teaspoon fine salt
3 large eggs, room temperature
1/2 cup packed light-brown sugar
1 tablespoon pure vanilla extract
1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
5 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
8 ounces cream cheese, room temperature
1/3 cup confectioners' sugar

Steps:

Cake:Preheat oven to 350 degrees. Butter an 8-inch round, 2-inch deep cake pan. Line bottom with parchment round; butter paper. In a bowl, whisk together almond flour, potato starch, baking powder, and salt.
Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is pale, thick, and cool to touch, 7 to 10 minutes.
With a flexible spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into pan and bake, rotating pan halfway through, until cake is golden brown and a toothpick inserted in center comes out with moist crumbs, 25 to 30 minutes. Let cake cool completely in pan on a wire rack. Invert onto a serving platter.
Frosting:With mixer, beat together butter, vanilla, and cream cheese on medium-high until fluffy, about 3 minutes. Add confectioners' sugar and beat until combined. Spread on top of cake. (Cake can be refrigerated, covered, up to 2 days.)

Nutrition Facts : Calories 302 g, Fat 23 g, Fiber 2 g, Protein 6 g, SaturatedFat 10 g