Recipe (english)

Zucchini cake from Sardinia

Zucchini cake from Sardinia

Zucchini cake from Sardinia tastes best oven warm. The dough can be well prepared as it should rest in the refrigerator for about 1 hour. It is also possible to serve the remains of the zucchini cake from Sardinia cold with a glass of wine. The zucchini cake from Sardinia is baked in a quiche tin or a 26 springform tin. For the shortcrust pastry, first pour the flour into a mixing bowl and spread the cold butter on top in flakes. Add 1 egg and cold water. Season the flour with salt and paprika powder and knead everything with the dough hook of the food processor to a shortcrust pastry. Finally, it is best to knead the shortcrust pastry briefly with your hands until it is smooth. Form the shortcrust pastry into a ball, wrap in cling film and let rest in the refrigerator for about 1 hour. Meanwhile, prepare the topping for the courgette cake from Sardinia. Peel a white onion and garlic and cut into fine cubes. In a coated pan let out 20 g butter. Brown the onions and garlic in the butter. Chop the fresh rosemary finely and sauté with it. Wash and dry the courgettes and remove the stems and flowers. Cut the zucchini into thin slices and add to the onions in the pan. Steam the zucchini for about 10 minutes at medium heat until soft and season with salt and pepper. Squeeze out a lime and season the courgettes with the lime juice. Whip 2 eggs in a small bowl and mix with cream. Season the egg cream with pepper, salt and finely chopped rosemary. Grate the fresh Parmesan coarsely and stir into the egg cream. Preheat the oven to 200°. Wrap the shortcrust pastry from the foil and place on a lightly floured work surface. Place the foil on the dough so that the dough does not stick to the cake roll when it is rolled out. Roll out the shortcrust pastry to the size of the quiche or springform pan and place in the buttered pan. Prick the bottom of the dough several times with a fork so that it does not blister during baking and brown evenly. Spread the zucchini on the shortcrust pastry and pour the egg cream over it. Bake the zucchini cake from Sardinia on the middle rail in the preheated oven at 200° for about 30 minutes until the Parmesan looks golden brown, as you can see in the picture above.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
327 kcal
37 g
11 g
15 g

(C)opyright by Marions Kochbuch