Courgette and pecorino cake

Name: Courgette and pecorino cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 15
Ingredients: 7-10 Tbsp Fat and flour; 1 Garlic clove; 2 (approx. 300 g) Courgette; 100 g Pecorino cheese; 3 Eggs (Gr. M); 100 g Fresh cream; 100 ml good olive oil; 200 g Flour; 1 package Baking Powder; 7-10 Tbsp salt and pepper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 15

7-10 Tbsp Fat and flour
1 Garlic clove
2 (approx. 300 g) Courgette
100 g Pecorino cheese
3 Eggs (Gr. M)
100 g Fresh cream
100 ml good olive oil
200 g Flour
1 package Baking Powder
7-10 Tbsp salt and pepper

Directions

1
Grease a box mould (approx. 1 3/4 l capacity; approx. 30 cm long) and dust with flour. Peel garlic and chop finely. Wash and clean the zucchini. Grate cheese and zucchini.
2
Preheat oven (electric cooker: 175°C/circulating air: 150°C/ gas: level 2). Mix eggs, crème fraîche and oil with the whisk of the hand mixer until creamy. Add flour, baking powder, approx. 2 tsp salt, approx. 1/2 tsp pepper, zucchini and cheese and sieve over the mixture.
3
Pour into the tin and bake in a hot oven for 1-1 1/4 hours. Let the cake cool in the tin for about 10 minutes, then turn it over. Serve cake warm or cold. Serve with crème fraîche and coarse pepper.