Zucchini Goat Cheese Cake
65 min
total
4
people
345
calories per serving
Ingredients
4 people
- 263 gZucchini
- 100 gLog-shaped goat cheese
- 50 gSmoked lardons
- 3 pcEgg
- 67 gGruyère cheese
- 100 gSemi-skimmed milk
- 100 gWheat flour
- 3 gExtra virgin olive oil
- 8 gBaking powder
Method
A moist cake where zucchini blends into the batter, punctuated by melting goat cheese pieces and crispy bacon.
- 1
Wash and cut the zucchini into small, even cubes. Sauté them in a pan with a dash of olive oil until tender and lightly golden.
- 2
Add the bacon to the zucchini and continue cooking until golden. Season with salt and pepper.
- 3
In a bowl, mix the flour, baking powder, eggs, and milk. Fold in the grated Gruyère, goat cheese cubes, and finally the zucchini-bacon mixture.
- 4
Pour the mixture into a silicone or greased cake mold. Bake at 180°C for 45 minutes. Check the doneness with a knife blade; it should come out clean.
Frequently asked questions
How do you get this dish right?
- Use firm zucchinis to prevent them from releasing too much water.
- Do not overmix the batter to maintain a light texture.
- Allow the cake to cool slightly before unmolding to avoid breaking.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently to preserve texture.
4.5
10 reviews
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