Spicy courgette cake

Spicy courgette cake

Total: 1 hr 5 Min. | Active: 30 Min.
vegetarian, healthy and balanced
Nutritional value / person: 406 kcal
, Fat: 22 g
, Carbohydrate: 29 g
, Protein: 22 g

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.


4 people


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:

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Cake batter

400 g courgettes, coarsely grated
2 carrots, coarsely grated
1 potato, coarsely grated
1 red onion, cut into thin rings
1 garlic clove, squeezed
1 tbsp pine nuts, roasted
2 tbsp olive oil
3 eggs, beaten
3 tbsp double cream cheese
100 g grated Parmesan
100 g white flour
1 tsp baking powder
½ tsp nutmeg
½ tsp sweet paprika
½ tsp salt
a little pepper


1 tbsp grated Parmesan
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1 pie tin (approx. 25 cm in diameter), greased

How it's done

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Cake batter

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.

To bake

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.

Good to know
Serve with: Salad or cottage cheese.

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