1 cup Pecan Valley Pecan Pieces
⅓ cup brown sugar; firmly packed
1 teaspoon cinnamon
¾ cups powdered sugar
2 tablespoons water
2 cups whole-wheat flour
1 cups granulated sugar
3 teaspoons baking powder
½ teaspoon sea salt
1 cup milk
⅓ cup unsalted butter
1 egg1. Preheat oven to 350ºF. Grease and flour 2 8- or 9 inch round cake pans.
2. In small bowl mix nuts, brown sugar and cinnamon. Set aside.
3. Lightly spoon flour into measuring cup; level off, in large bowl, combine flour, sugar, baking powder, salt, milk, margarine and egg. Mix at low speed until moistened. Beat 2 more minutes at medium speed.
4. Spread ¾ cups batter into each cake pan. Sprinkle ¼ of nut and sugar mix evenly over batter in each pan. Carefully spread remaining batter on top of nut and sugar mixture in pan. Then, spread remaining nut and sugar mixture on top of batter in pan.
5. Bake in a preheated oven for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool slightly.
6. In small bowl, combine powdered sugar and enough water for desired drizzling consistency; blend until smooth. Drizzle over warm cakes.

Note: Cake can be baked in 13-inch-by-9 inch pan 25 to 30 minutes or until done.

Makes 2 cakes 6 to 8 servings each

1½ cups Pecan Valley Pecan Meal
2 medium zucchini; unpeeled; ends trimmed
¼ cup cornstarch
¼ cup brown rice flour
1 teaspoon baking powder
Pinch sea salt
3 large eggs
¾ cups granulated sugar
2 tablespoons diced candied lemon peel; finely minced
Powdered sugar1. Preheat oven to 350ºF. Butter the sides of an 8-inch-by-2-inch cake pan, line the base with a circle of baking parchment and butter the parchment.
2. Using a nut mill, grind zucchini into fine shreds. There should be 1 cup, firmly packed, or 6 ounces. Place in a sieve and press out the liquid.
3. In a large mixing bowl combine cornstarch, rice flour, baking powder and salt; set aside.
4. In another bowl beat eggs with sugar until lemon-colored and very thick. A lifted beater should leave a slowly dissolving trail of batter.
5. Using a large rubber spatula, lightly fold in pecan meal and minced lemon peel, as though mixing a soufflé. Fluff up zucchini shreds and fold in.
6. Sift cornstarch-flour mixture over batter and quickly fold in, retaining as much volume as possible. Pour into prepared pan (the batter will be loose).
7. Bake in a preheated oven for 40 minutes, or until toothpick inserted in center comes out clean.
8. Let cool in pan for 10 minutes before un-molding onto a rack. Peel off paper, reverse onto rack right side up and let cool completely. Dust with powdered sugar before serving.

Serves 8