Savory zucchini and pine nut cake

Zucchini and Pine Nut Savory Cake

In a culinary world full of flavors, textures, and colors, the zucchini and pine nut savory cake stands out as a delicious choice. This versatile dish can be served both as an appetizer and as a main course, alongside a fresh piece of sheep cheese and a summer salad. Zucchini, an often-overlooked ingredient, reveals its charm in this recipe, offering not only taste but also a hint of freshness.

The history of this type of cake is simple yet full of passion. Its origins can be found in home kitchens, where housewives experimented with available ingredients, giving birth to recipes that combined vegetables with baking techniques. This cake has a moist texture and a delicate flavor, perfect for enjoying in the company of loved ones.

Preparation time: 20 minutes
Baking time: 45-50 minutes
Total: 1 hour and 10 minutes
Number of servings: 8-10

Ingredients:
- 1 medium zucchini
- 2 large carrots
- 3 medium potatoes
- 1 green onion
- ½ bunch of fresh dill
- ½ bunch of fresh parsley
- 3 eggs
- 100 ml sour cream
- 100 ml milk
- 160 g flour
- 1 teaspoon baking powder (approximately 10 g)
- 80 g sheep cheese (or other preferred cheese)
- Salt and pepper to taste
- 2 tablespoons pine nuts

Step-by-step preparation:

1. Preparing the vegetables:
Start by peeling the potatoes and boiling them in salted water for 10-12 minutes. They should become soft but not completely cooked, to maintain their shape. Once boiled, let them cool. It is essential not to rush this step, or you might burn yourself.

2. Grating:
Using a large grater, grate the zucchini and carrots. This step will help integrate these vegetables into the cake batter. Also, finely chop the green onion, dill, and parsley. These herbs will add a touch of freshness to your cake.

3. Vegetable mixture:
In a large bowl, mix all the grated vegetables. Add the cooled potatoes, ensuring they are well-drained.

4. Preparing the batter:
In another bowl, lightly beat the 3 eggs with a whisk, add the sour cream, and mix well. Then, sift the flour together with the baking powder and gradually incorporate them into the egg mixture, alternating with the milk. Add salt and pepper to taste.

5. Cheese:
Grate the sheep cheese and add it to the egg and flour mixture. Gently mix everything, using upward motions to keep the air in the mixture. Remember, the secret to a fluffy cake is not to overmix!

6. Assembly:
Grease a loaf pan with butter and line it with breadcrumbs. Pour the vegetable and egg mixture into the pan. Sprinkle the pine nuts on top, which will add a crunchy texture and delicious flavor.

7. Baking:
Preheat the oven to 180 degrees Celsius. Once the oven is hot, place the pan inside and let the cake bake for 45-50 minutes. It is important not to open the oven door in the first 30 minutes to avoid lowering the temperature.

8. Cooling:
After the cake is golden brown, remove it from the oven and let it cool in the pan for 10 minutes, then transfer it to a rack to cool completely.

Serving and variations:
The zucchini and pine nut savory cake can be served warm or cold, sliced. It is delicious alongside a fresh salad or a portion of Greek yogurt. You can experiment with other cheeses, such as feta or mozzarella, or add green or black olives for a Mediterranean twist.

Useful tips:
- If you prefer a moister cake, you can add a little olive oil to the batter.
- This recipe is perfect for preparing a day in advance. The flavor becomes richer and more intense as it cools.
- You can substitute zucchini with pumpkin or other seasonal vegetables, depending on your preferences.

Calories and nutritional benefits:
This recipe contains approximately 180 calories per serving, making it a healthy choice due to the fresh vegetables and the protein provided by the eggs and cheese. Zucchini is rich in vitamins, minerals, and fiber, contributing to a balanced diet.

Frequently asked questions:
1. Can I use other vegetables instead of zucchini?
Yes, you can experiment with additional carrots, bell peppers, or even spinach for a greener version.

2. How can I store the cake?
It keeps well in the refrigerator, covered with plastic wrap, for up to 3 days. It can be reheated in the oven or eaten cold.

3. What drinks pair well with this appetizer?
A fresh lemonade or a dry white wine are excellent choices to complement this meal.

This zucchini and pine nut savory cake is not just a simple recipe but also a delicious way to experiment with vegetables. Whether you prepare it for a special occasion or simply for a family dinner, it will surely be appreciated by all. Enjoy!