My friend, Holly L., recently shared this recipe with my family! The Orange Glaze is lovely and the cake is light and mild. She adapted this cake from a Martha Stewart recipe. The flour she used was from freshly milled grain, the freshest cake you can possibly make! Try experimenting with any regular recipe: change your flour to fresh flour, your eggs to pastured, your oil to butter, your salt to sea salt and you will be pleasantly surprised at how delicious, filling and wholesome food can be with just a few changes. You reduce the chances of hypoglycemia when you use whole foods vs. processed items like store bought flour.
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- 2 1/2 cups fresh ground flour, plus more for pan
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1 tsp sea salt
- 2 medium zucchini (about 8 ounces each)
- 3 large eggs
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 1/2 cups organic sugar
- 1/2 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
- Orange glaze
- 1 cup organic powdered sugar
- 2 pinches of ground cardamom
- 1/4 teaspoon finely grated orange zest, plus 3 tablespoons fresh orange juice
- Preheat oven to 325 degrees. Brush a 6-cup Bundt pan with olive oil. Whisk together flour, baking powder, spices, and 1 teaspoon salt.
- Grate zucchini on the large holes of a grater.
- Stir together eggs and sugar, then stir in melted butter, zucchini, orange zest and juice. Stir in flour mixture. Transfer batter to pan.
- Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes.
- To make glaze, whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. Brush several layers of orange glaze evenly over cake.