This week Jan chose Zucchini Olive Oil Cake with Lemon Crunch Glaze, which can be found on page 94 of Gina DePalma's fabulous book: Dolce Italiano.
After seeing our results from these first seven weeks of baking, I don't know how anyone could resist going straight away to buy Gina's book.
I was up very early this morning and started my cake as soon as I had the coffee brewing.
I obsessively and compusively measured and arranged all my ingredients.
Then I set to work on the cake. I was especially proud of myself for sticking faithfully to Gina's directions throughout the entire process.... until I got to the very end. Then, true to form, I gave in to the urge to make just one tiny little change. Instead of dusting the glaze with powdered sugar, I sprinkled it with cinnamon sugar. I love cinnamon.
I love the way the skin of the zucchini flecks the cake. It adds such a pretty color contrast.
We didn't wait for the cake to completely cool before we enjoyed it for brunch. It is a good think there is no early morning management meeting tomorrow. I don't think Dan would let me out the door with this cake. In fact, as I type this, I can hear him downstairs in the kitchen. That would be his third piece in 2 hours.