1/2 lb Zucchini 1/4 c Almonds (opt.)
1 c Chopped dried dates 1/2 ts Salt
2 ts Grated orange zest Cinnamon Orange Icing
2 c Flour 1 c Powdered sugar
2 ts Baking powder 1 ts Ground cinnamon
1 1/2 ts Soda 2 tb Orange juice
2 Egg whites 1 tb Orange curacao
2 Eggs Orange Glaze (opt.)
1 tb Vanilla 3 tb Orange juice
1 1/4 c Sugar 2 tb Sugar
1 c Plain, non-fat yogurt
If dates are dry, soak to make them moist. Chop squash in processor.
Add dates and orange zest. Blend well. Sift flour with baking powder,
soda and salt. Blend dry ingredients. Beat egg. Add yogurt, sugar and
vanilla. Add alternately dry mix and egg mix alternately to zucchini.
Pour batter into lightly greased and floured bundt pan. Bake at 350
about 45 minutes, or til tests done. Cool on wire rack 10 minutes.
Unmold onto serving platter. If using glaze, peirce top and sides
with with toothpicks. Spoon glaze over cake, allowing to soak in
until cake is moist but not wet. Cool completely. Drizzle icing over
cake and sprinkle with almonds
Icing: combine powdered sugar, cinnamon, orange juice and liqueur in
bowl. Mix til smooth. Use immediately.
Orange Glaze: Stir together til smooth.
Note: Avoid using dry old dates. For slightly softer cake texture,
add 2 Tbsp melted butter to batter before folding into squash. This
will add 2 grams fat per serving.
Yields
10 servings