Zucchini Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 225 g wheat flour
- 1 pinch (s) salt
- 3 egg (s)
- 100 g butter, soft or mararine
- 500 g zucchini
- 250 g bacon, leaner
- 1 cup crème fraîche
- Salt and pepper, freshly ground
- 1 tablespoon thyme, chopped, fresher
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Knead the flour with a pinch of salt, 1 egg and the butter or margarine to form a smooth dough and put it in the refrigerator for half an hour.
- In the meantime, wash the zucchini and cut into slices (if necessary cut in half lengthways beforehand). Cut the bacon into small cubes and sauté with the zucchini slices in a saucepan for 5 minutes. Let cool down.
- Roll out two thirds of the dough on the bottom of a greased springform pan. Shape the rest of the dough into a roll and place it on the dough base as an edge and press it against the edge of the springform pan so that an edge is around 3 cm high. Prick the bottom several times with a fork. Pre-bake for 10 minutes at 200 degrees (180 degrees with convection).
- Mix 2 eggs, salt, pepper, nutmeg, thyme and crème fraîche with the zucchini and bacon and pour onto the pre-baked dough. Bake in the oven for another 40 minutes.
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