Provençal cake

Zucchini and Tuna Savory Cake - A Delicious Treat

Total Time: 1 hour and 10 minutes
Preparation Time: 20 minutes
Baking Time: 50 minutes
Servings: 8

Who doesn’t love an appetizer that is easy to prepare but offers an explosion of flavors? This zucchini and tuna savory cake is the perfect choice for any occasion, from parties with friends to family gatherings or even as a quick snack during the week. It’s a versatile recipe that combines fresh and healthy ingredients, ideal for surprising your guests.

The history of this type of savory cake dates back to ancient times, but it is known that savory pastries have been made throughout history in various cultures, often used to take advantage of surplus vegetables and meats. The savory cake we will prepare today brings together tradition and innovation, resulting in a delicious dish that is easy to make and full of personality.

The Magic Ingredients:

- 10 black olives, pitted
- 10 sun-dried tomatoes, perfect for an intense flavor
- 1 small zucchini (approximately 200g), rich in nutrients
- 200g canned tuna (1 can), an excellent source of protein
- 1 sprig of fresh rosemary, for a savory aroma
- 30g butter, melted, for a soft texture
- 3 eggs, essential for binding the ingredients
- 180g flour, for consistency
- 1 teaspoon baking powder, for volume
- 150ml milk, for creaminess
- Salt and pepper, to taste

Ingredient Tips:

- Zucchini: Choose a fresh, firm zucchini without spots. This will add moisture and a delicate flavor to your cake.
- Olives: Black olives add a salty and umami taste. If you prefer a milder flavor, you can opt for green olives.
- Sun-dried tomatoes: These are a fantastic source of concentrated flavor. If you don’t have them, you can use fresh tomatoes, but make sure to choose very ripe ones to achieve a similar taste.
- Tuna: Make sure to choose quality tuna, packed in oil or water, depending on your preferences.

Preparing the Savory Cake:

1. Prepare the Ingredients: Start by washing the zucchini and grating it. If you wish, you can squeeze it a bit to remove excess water. Then, chop the olives, sun-dried tomatoes, and tuna into small pieces. Grate the cheese and have all ingredients ready.

2. Beat the Eggs: In a large bowl, beat the eggs well with a pinch of salt and pepper. This step will help aerate the mixture, giving the cake a fluffier texture.

3. Mix the Wet Ingredients: Add the flour and baking powder to the egg mixture, alternating with the melted butter and milk. Mix everything until you achieve a homogeneous composition. Don’t worry if there are small lumps; they will smooth out during baking.

4. Incorporate the Solid Ingredients: Add the grated zucchini, cheese, olives, sun-dried tomatoes, tuna, and finely chopped rosemary. Mix with a spatula to ensure all ingredients are evenly distributed.

5. Season: Taste the mixture and adjust with salt and pepper if necessary. Each ingredient brings a note of flavor, so don’t hesitate to play with the seasonings!

6. Prepare the Baking Pan: If you are using a silicone pan, there’s no need for parchment paper, but if you have a regular pan, place parchment paper to prevent sticking.

7. Bake: Pour the mixture into the pan and level the surface. Preheat the oven to 180°C and bake the cake for 50 minutes. Check if it’s done by doing the toothpick test: insert a toothpick into the center of the cake; if it comes out clean, it’s ready!

8. Cooling: Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a rack to cool completely. This step is essential to avoid excess moisture.

9. Serving: Cut the cake into slices and serve it both warm and cold. It’s delicious alongside a fresh green salad or a yogurt garlic sauce.

Serving Suggestions:

For an extra touch, you can add a yogurt sauce with fresh herbs like dill or parsley. This savory cake pairs perfectly with a glass of dry white wine or freshly made lemonade.

Possible Variations:

- Vegetarian: You can omit the tuna and add more vegetables like bell peppers or mushrooms instead.
- Gluten-free: Use gluten-free flour for a version suitable for those with intolerances.
- Seasonings: Experiment with different herbs like basil or oregano to customize the flavor of the cake.

Nutritional Information (per serving):

- Calories: Approximately 220 kcal
- Protein: 10 g
- Fats: 10 g
- Carbohydrates: 25 g
- Fiber: 2 g

This zucchini and tuna savory cake is not only a delicious choice but also a nutritious dish, full of proteins, vitamins, and minerals. It’s easy to prepare and ideal for enjoying in the company of loved ones. Don’t forget to personalize your recipe and add your own personal touch. Cook with love and enjoy every moment spent in the kitchen!