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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This pound cake is a very common hors d’oeuvre throughout France. Light and flavorful, it goes perfectly with prosciutto-wrapped cantaloupe. From Cooking Club of America. Ingredients:
1/4 cup finely diced zucchini |
1/4 cup finely diced carrot |
1 cup butter, softened |
6 eggs, room temperature |
1 1/4 cups all-purpose flour |
2 teaspoons grated orange peel |
2 teaspoons grated lemon peel |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup finely diced ham |
fresh edible flowers or fresh herb, if desired (to garnish) |
Directions:
1. Heat oven to 375°F Spray 81⁄2x41⁄2-inch loaf pan with nonstick cooking spray.
2. Cook zucchini and carrots together in boiling salted water 2 to 3 minutes or just until tender. Drain; rinse with cold water. Set aside.
3. In large bowl, beat butter on medium speed until soft and smooth. Add eggs one at a time, beating each egg until mixture is almost smooth.
4. In medium bowl, combine all-purpose flour, orange peel, lemon peel, baking powder, salt and pepper; mix well. Gradually add to egg mixture, beating until well combined. Stir in vegetables and ham. Spoon batter into pan; spread evenly.
5. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Remove from pan; cool on wire rack. Cut into 1⁄4-inch slices; arrange on serving tray. Garnish with edible flowers or fresh herbs.
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