Here I am with this super simple, absolutely delicious vegetarian salty cake. It was part of our Sunday Brunchday and I was surprised by how much I liked it. I am not one to love savoury salty things in the morning and I notoriously present Mr. Mystery and/or my Brunchday guests with dessert and sweet things galore.
This morning, I got up bright and early and bakes this simple soft vegetable cake. Throw in a lemon green tea and some fruit and this makes for a super healthy start to your day.
Here's the recipe!
Prep time: 15 minutes
Cooking time: around 25 minutes (or until it gets a golden top crust)
Ingredients:
3 medium sized eggs
300 g / 2 1/2 cup zucchini (sliced)
1 small red onion
120 g / 1/2 cup buckwheat flour
30 g / 1 oz rice flour
50 g / 1/3 cup whole almond meal flour
40 ml / a little over 1 oz extravirgin olive oil
90 ml / 3 oz soy milk/lactose-free milk
60 g / 2 oz almonds
50 g / 1/3 cup pecorino romano (if you can't get any, parmesan should be fine as well)
3 tsp baking powder5 g butter (to grease the cake pan)
2 tsp salt
1 tsp freshly ground black pepper
1. Wash the zucchini and slice it finely; then slice the red onion.
2. Mix the flours and the baking powder.
3. In a large bowl, whisk the eggs with the salt and black pepper. Add in the milk, oil, the flours and continue to whisk until you have a grain-free batter.
4. Add the zucchini and red onion and stir the mix with a wooden spoon, folding the batter gently.
5. Butter the cake pan, put the batter in it and smooth the surface. Decorate the surface with the almonds and put the cake in the oven.
6. Bake for about 25 minutes, or until the surface is golden, at 200° C / 392° F
7. Take the cake out and wait for it to cool before serving.
Enjoy and do let me know if you liked it!
Kiss and Peace
Miss Sinister
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