I think we tend to shy away from combining lemon with spice in the west, but in Morocco, where I live, locals often use spices in unexpected combinations, for example cinnamon in a tagine with preserved lemons. Inspired by the local cuisine here in Tangier, I wanted to make a breakfast cake with these flavors, something not too sweet but still interesting. I added walnuts and flax for texture, used a combination of AP flour and whole wheat flour, added a combo of fresh spices, and drizzled the whole thing with lemon glaze. Filling and easy to eat on the go, and so much more exciting than your special k bar. —flourish food
zest of 1 lemon
whole wheat flour
finely chopped walnuts
juice of 1 lemon
In This Recipe
Preheat oven to 350 degrees f. Grease a 9×5 loaf pan and dust lightly with flour.
Whisk together egg, sugars, vanilla, oil, and lemon zest in large bowl. Stir in grated zucchini.
Whisk flours, spices, and salt in a separate bowl.
Sprinkle baking soda over wet mixture and stir to combine.
Add dry ingredients to wet mixture gradually, whisking as you go. Mix until just combined.
Stir in walnuts and flaxseed. Batter will be very thick.
Spoon into loaf pan, smooth the top with a spatula or large spoon, and bake in preheated oven for 50-55 minutes, or until tester inserted in the middle comes out clean. Let cool for 10 minutes on wire rack and invert.
Since this cake is better on day two, I would wait until the second day to glaze, but if you can’t wait, at least wait until the cake is completely cool. Stir together the powdered sugar and lemon juice with a fork and drizzle over the cake in horizontal lines. The glaze should be pretty thick and just barely pourable.