Thursday, February 26, 2015

Vegetable Cake

Sometimes all you need is a simple and quick meal made from scratch. You are very likely to have all the required ingredients to make this easy vegetable cake. It doesn't contain anything fancy and the preparation couldn't be easier: all you need to do is grate the veggies and throw everything together. And despite being a quick, it is also a healthy and a low-calorie meal. I've included the weight of all the ingredients because I'm so addicted to my kitchen scales. I can't make anything without weighing the ingredients. Well, I love accuracy in cooking/baking. But in this recipe exact measurements are not very important. Nothing will happen if you add more or less carrot/zucchini or substitute it with any other veggie. However, I find this combination just perfect. I've made this several times and every time I had to adjust the baking time. I guess it depends on the size of eggs, the moisture of veggies etc. Especially if you don't use kitchen scales, check the cake after 20-25 minutes. You don't want it too dry or underbaked. It serves 4 but it's so light that you might eat 2 pieces at once. Easily.

Vegetable Cake

1 large zucchini (370g), grated
1 carrot (150g), grated
1 small potato (130g), peeled and grated
1 medium onion (140g), grated
80g (1 cup) your favorite cheese, grated
5 eggs, lightly beaten
90g (3/4 cup) Spelt flour (any other flour would work)
1 tsp dried basil
1 tsp dried parsley
1/4 tsp chili powder
Large pinch of salt

1) Preheat oven to 180C / 350F. Grease a 20x20 cm / 8x8 inch baking dish.

2) In a large bowl, mix together all the vegetables. Add cheese, eggs and seasonings. Finally fold in the flour.

3) Pour the mixture into the baking dish and bake until golden brown on top and firm to the touch (it might take around 30-40 minutes; keep an eye on it and remove from the oven once the center is set).

4) Cool slightly before slicing. Serve warm or cold.

Recipe by collecting memories

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