Zucchini-Pecorino-Tray Cake

Name: Zucchini-Pecorino-Tray Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 1 Garlic clove; 300 g Courgette; 100 g Pecorino cheese; 3 Eggs (size M); 100 g Fresh cream; 100 ml Olive oil; 200 g Flour; 1 package Baking Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

1 Garlic clove
300 g Courgette
100 g Pecorino cheese
3 Eggs (size M)
100 g Fresh cream
100 ml Olive oil
200 g Flour
1 package Baking Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Fat and flour

Directions

1
Peel and finely chop the garlic. Wash and clean the zucchini. Coarsely grate cheese and zucchini. Mix eggs, crème fraîche and oil with the whisk of the hand mixer until creamy. Mix flour, baking powder, 1 teaspoon salt and pepper.
2
Mix all the ingredients and place them in a greased, floured box form (length 30 cm; capacity 1.75 litres). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Let the cake rest in the tin for approx. 10 minutes, turn out on a cake rack and let it cool down. Cut the cake into slices. Serve with crème fraîche and freshly ground coarse pepper
3
1 hour waiting time