Dear SOS: Would you furnish us with a recipe for the delicious zucchini tea cake served at Huckleberry’s in Santa Monica? I know by taste it is not low in fat, but I was told it was baked with only the whites of eggs. It will soon be the season for an abundant crop of summer squash at outdoor markets. Thank you.
Dear Alice: We loved the combination of flavors and the rich, dense texture of this tea cake. We liked it best served warm out of the oven. And as delicious as it is, it is remarkably low in fat. We tested the tea cake using a common metal (8 1/2 -inch x 4 1/2 -inch x 2 1/2 -inch) loaf pan; the restaurant uses a slightly different pan. When we tested the recipe with a glass pan and in other sizes, it didn’t work as well. Be aware that the loaf will settle as it cools (it may puff a bit while baking and deflate as it sits); test for doneness by piercing the center of the loaf with a knife — if it comes out clean, the cake is done.