Courgette cake

Courgette cake

Preparation : 20 minutes | Cook : 35-45 minutes

Ingredients :
  •     3 courgettes, thinly sliced into thin slices (if you have a mandolin it is perfect)
  •     1 onion, cut into pieces
  •     80g of grated county (I mix county cubes it’s faster)
  •     100g of flour
  •     3 eggs
  •     12cl milk (vegetable or not!)
  •     10 sprigs chopped chives or 7 sprigs chopped parsley
  •     1 tbsp baking powder
  •     salt and pepper
  •     1 dab of butter for the mould
Cooking method
1/ Preheat the oven to 180°c (th.6)
2/ In a bowl, break the eggs and beat them. Gradually add the sifted flour, yeast, salt and pepper. The dough must be homogeneous and free of lumps.

3/ Gradually pour in the milk without stopping mixing.

4/ Add 60g of comté cheese and chives or parsley.

5/ Gradually add the courgette rings and onion to the dough.

6/ Butter and flour a mold. Pour the preparation with the courgette and smooth the surface with a spatula.

7/ Sprinkle with the remaining 20g of comté cheese and bake for about 30 minutes, or until the cake is golden.

Serve lukewarm or cold.

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