Cake léger aux courgettes

 






  • 1 kg (2,2 lbs) zucchini
  • 2 egg
  • 70 g (0,154 lbs) flour
  • 1 packet baking powder
  • 100 g (0,22 lbs) milk
  • 50 g (0,11 lbs) grated cheese
  • 1 teaspoon curry
  • salt
  • olive oil
 

Preheat your oven to 200°C-392.

Wash the zucchini, remove the peduncle then slice thinly, preferably using a mandolin (slices about 2-3 mm thick).

Beat the eggs with 2 tbsp of olive oil, 1 pinch of salt and 1 tsp of curry. Gradually add the milk while stirring. Add the sifted flour and baking powder and mix well.

Add the zucchini slices and mix gently to coat them well with the batter. Pour into a silicone (or buttered) cake mould, cover with grated cheese and bake for 45 minutes.

Let cool completely before unmolding and serving in slices.


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