Zucchini Onion Cake

Zucchini Onion Cake

Zucchini onion cake tastes best oven warm. For the yeast dough of zucchini onion cake flour in a mixing bowl. Warm milk with fresh yeast and sugar lukewarm. Stir the yeast until it dissolves. Press a hollow into the flour, pour in the yeast and stir with some flour from the edge to a thick pre-dough. Cover the pre-dough and let it rise for approx. 10 minutes. Add a generous pinch of salt and 2 tablespoons of rapeseed oil and knead into a smooth yeast dough. If necessary, add a few drops of milk until the yeast dough loosely separates from the rim of the bowl. Cover the yeast dough and let it rise for about 30 minutes in a warm place. Peel and slice the onions. Cut or grate courgettes into Julienne strips. Heat the remaining rapeseed oil in a pan. Steam onions, zucchini and ham cubes until translucent and season with pepper from the mill, salt and herbs from Provence. Take the pan off the stove. Preheat the oven to 220° and line a baking tray with baking paper. Roll out the yeast dough round and form a small rim all around. Put the yeast dough on the tin. Spread zucchini and onions on top. For the icing, mix the sour cream with a medium organic egg and spread the onion cake over the zucchini. Place the baking tray on the middle shelf and bake the zucchini onion cake for about 30 minutes.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
645 kcal
58 g
25 g
35 g

(C)opyright by Marions Kochbuch