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Posted By Jennifer On October 27, 2007 @ 7:43 pm In cakes,fillings,icing/frosting | Comments Disabled
||Preheat oven to 350 degrees.
Coarsely grate the zucchini (unpeeled) with a box grater. Place in a colander to drain.
Beat eggs, oil, and sugar until creamy. Stir in flour, baking soda, baking powder, and salt until well combined. Stir in the zucchini and then the dates.
Pour into two 8″-round cake pans that have been sprayed/greased/lined. Bake for 30 minutes or until slightly browned.
Cool in pans on a rack for 5 to 10 minutes. Then, remove from pans and continue cooling on rack.
||Melt butter in a heavy medium-sized saucepan. Add the remaining ingredients and whisk to a custard over medium-low heat. Allow to cool completely.|
||Beat cream cheese until smooth. Add sugar and combine well. Next, stir in lime juice.
To assemble cake, place one layer on serving plate. Spread lime curd onto cake. Next, place second layer on top of lime curd. Spread with icing. Top with pistachios.
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