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Grated courgette adds lots of moisture to a bake, which is why it is also a popular ingredient in sweet bakes. In this recipe, however, we’re staying on the savoury side and using this summer vegetable to create a hearty, spicy and moist cake. You can use this as a basic recipe and add to it as you desire. Why not try it with olives, for example. Or sun-dried tomatoes.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
1 pie tin (approx. 25 cm in diameter), greased
How it's done
In a bowl, mix the courgette with all the other ingredients up to and including the oil. Mix in the eggs and cream cheese. Mix the cheese, flour and baking powder, mix into the cake batter, season.
Transfer the batter to the prepared tin, sprinkle with parmesan.
Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
|Serve with:||Salad or cottage cheese.|
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