Iris's Zucchini Torte

• 1 cup olive oil
• 3 large eggs
• 1 23 cups sugar
• 1 teaspoon vanilla
• 1 teaspoon almond essence
• 1 12 cups white flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 teaspoon salt
• 1 cup ground almonds
• 2 cups shredded zucchini (or carrots)

1. Preheat oven to 325 degrees.
2. Prepare cake tin(s).
3. It will work with two 7 inch tins or one 9 inch or 10 inch tin.
4. Butter pans and sprinkle bottom (s) with sliced almonds.
5. In Kitchen Aid mixer at speed 5, whip eggs, oil and sugar with the whisk attachment until creamy and increased in volume.
6. Then add vanilla and almond essence.
7. While that is going on sift the flour, baking powder, soda and salt.
8. Add the almond flour and blend.
9. Slow mixer to slowest speed, change to the paddle mixer, and add flour blend.
10. Then add zucchini.
11. Pour carefully into cake tin(s).
12. Bake 75 minutes.
13. Let cool 10 minutes on cake rack in the tin and then take out of the tin to cool on the rack.

olive oil, eggs, sugar, vanilla, almond essence, white flour, baking powder, baking soda, salt, ground almonds, zucchini

Taken from www.food.com/recipe/iriss-zucchini-torte-433033 (may not work)