Cuisinart DLC-XP - Manual (Page 46)

5 cups granulated sugar
4 teaspoons cinnamon
zest of 1 orange, bitter white pith removed
zest of 1 lemon, bitter white pith removed
1 cup
applesauce
1 cup vegetable oil
8 large eggs
3/4 cup orange juice
1 tablespoon vanilla
Preheat the oven to 350°F. Grease and lightly flour 2 standard
size (12 cup) Bundt or tube pans.
Insert the metal blade in the processor. Process to combine and
sift the flour, baking powder and salt, 10 seconds; remove and
reserve. Insert the 6 mm slicing disc. Arrange the apple wedges
in the large feed tube and use medium pressure to slice.
Transfer sliced apples to a bowl and toss gently with 1/2 cup of
the sugar and the cinnamon; reserve.
Insert the metal blade again. Process the zests with 1 cup of
the remaining sugar until finely chopped, about 30 seconds. Add
the applesauce and oil; process 1 minute; scrape the work bowl.
Add the eggs; process until smooth and pale yellow, about
45 seconds. Scrape the work bowl. Distribute the flour mixture
and orange juice over the egg mixture. Pulse to combine,
10-12 times. Scrape the work bowl.
Divide and spread half the batter evenly between the 2 prepared
pans (one quarter of the total batter per pan). Distribute half the
sliced apples evenly over each cake. Top each cake with other
half of the remaining batter. Bake in the preheated oven for
70-80 minutes until a tester inserted in the center comes out
clean. Transfer the cakes to a rack to cool completely. When
completely cool, loosen around the edges, and invert onto a
plate. This cake is best made a day ahead, or may be made
ahead and frozen. Thaw at room temperature before slicing.
If desired, sprinkle with powdered sugar before slicing.
Nutritional analysis per serving:
Calories 300 (25% from fat) • carbo. 54g • pro. 4g • fat 8g •
sat. fat 1g • chol. 54mg • sod. 163mg • fiber 1g
CHOCOLATE ZUCCHINI CAKE
Yield: Four 9 inch cakes, 12 servings each
Preparation: 15 minutes; 35-40 minutes to bake
For the topping:
1/4
cup granulated sugar
2/3 cup pecan or walnut halves
1 teaspoon cinnamon
1 cup chocolate chips
(semi-sweet, milk or white – may be mixed)
For the cake:
1/2
cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces zucchini
1/2 cup unsalted butter, at room temperature
1/2 cup applesauce
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla
1/2 cup buttermilk
1-1/2 cups all-purpose flour
Spray four 9 inch round or square baking pans (or two 13 x 9 x 2
inch baking pans) with cooking spray. Preheat oven to 350°F.
Insert the metal blade. Pulse to combine and chop the sugar,
nuts and cinnamon, 5 times. Transfer to a bowl; stir in the choco-
late chips; reserve.
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