Zucchini Cake (Master Class)
Description
Perfect for the table and with drinks. Although zucchini cake is made without a single gram of meat, it turns out incredibly tasty and filling, and will please even the most demanding men. But there is one very important rule: the finished zucchini cake needs to rest well in the refrigerator for no less than 2 hours, and it is better to leave it for 5–6 hours. Then the cake will slice very well, all the pieces will hold their shape and will not fall apart. I highly recommend this recipe. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Wash all the vegetables thoroughly under running water; peel the zucchini if necessary.
- 2
Step 2
Cut the zucchini into random pieces, place them in the food processor bowl, and process until puréed.
- 3
Step 3
Add eggs, flour, and salt to taste to the grated zucchini. You can also add your favorite spices and pepper, but I only add garlic pressed through a garlic press. The flavor turns out very understated, yet distinctly pronounced.
- 4
Step 4
Knead the mixture thoroughly by hand until all the ingredients are fully combined and form a single uniform mass.
- 5
Step 5
Heat a small amount of vegetable oil in a skillet. Spoon a small amount of zucchini batter onto the skillet and spread it into a thin layer across the entire surface. Fry on both sides until golden brown. Since zucchini pancakes turn out much thicker than regular thin clinches, they need to be cooked over very low heat for quite a while—5–6 minutes per side.
- 6
Step 6
The zucchini pancakes are ready. I made 8 of them, each 18 cm in diameter.
- 7
Step 7
When the zucchini pancakes have completely cooled, start assembling the cake. Place the first pancake on a flat plate of the right diameter. Spread it with mayonnaise and arrange tomato slices on top. This time I used cherry tomatoes: I simply cut them in half and arranged them sparingly on the pancake.
- 8
Step 8
Assemble the entire zucchini cake this way. Top it with whole cherry tomatoes, finely chopped sweet bell pepper, and fresh herbs. Place the finished cake in the refrigerator for 2 hours so it can soak through well. Then you can confidently cut it into individual portions and serve.