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Zucchini Cake with Winter Truffle Paste
6
Servings
20
Preparation (min.)
55
Cooking (min.)
Ingredients
- 200 g of flour
- 1 packet of baking powder
- 100 g of grated Gruyère cheese
- 120 g of winter truffle paste by Plantin
- 250 g of zucchini
- 3 eggs
- 10 cl of milk
- 100 g of Parmesan shavings
- 50 g of pumpkin seeds
- A drizzle of olive oil
- Salt
- Pepper
Zucchini Cake with Winter Truffle Paste
Moist, generous, and delicately truffled, this savory cake combines the freshness of zucchini with the indulgence of cheese and the aromatic power of winter truffle paste.
Pumpkin seeds add a crunchy touch, while Gruyère and Parmesan make the texture particularly creamy and flavorful.
An easy recipe to prepare, perfect for an appetizer, brunch, or served with a salad.
Pumpkin seeds add a crunchy touch, while Gruyère and Parmesan make the texture particularly creamy and flavorful.
An easy recipe to prepare, perfect for an appetizer, brunch, or served with a salad.
Cook this recipe with Plantin products
Preparation
Preheat the oven
Preheat the oven to 180 °C.
Prepare the zucchinis
Wash and then grate the zucchinis. Sauté them in a pan with a drizzle of olive oil to release their moisture.
Prepare the cake batter
In a mixing bowl, combine the flour and baking powder. Add the eggs, winter truffle paste, and milk. Mix until you achieve a smooth batter, then season with salt and pepper.
Add the cheeses and zucchinis
Fold in the grated Gruyère, Parmesan shavings, pumpkin seeds, and the previously sautéed zucchinis. Gently mix to evenly distribute the ingredients in the batter.
Prepare the mold
Grease and lightly flour a loaf pan to facilitate unmolding. Pour in the batter and spread it evenly.
Bake the cake
Bake for about 55 minutes at 180 °C. Check for doneness by inserting a knife blade into the center; it should come out clean.
Serve
Let it cool for a few minutes before unmolding. Serve the cake warm or cold, sliced.
Plantin Chef’s tip(s)
Take the time to sauté the zucchini well before incorporating them into the batter. By removing some of their moisture, you will avoid ending up with a cake that is too wet and will maintain a nice, fluffy texture.
