Today we prepare together the vegetable cake, (zucchini and potato cake), a gluten-free, lactose-free savoury cake, ideal for those who are allergic to nickel, perfect for dinner. A single dish that is quick and easy to prepare, perfect for family dinner. A vegetarian recipe, light and delicious, prepared with zucchini and potatoes that will be snapped up and will appeal to everyone, adults and especially children, who will not make a fuss and eat fresh vegetables. A few simple ingredients will be used to bring a savoury pie with vegetables to the table and the result will be a cake that is beautiful to look at and very good to eat. We can enrich the cake with pan-fried bacon or sausage, for a richer but always tasty version. A rustic cake, prepared with rice flour, that will win you over at the first bite.
Now let’s see how to prepare the vegetable cake, zucchini and potatoes cake!
For a 24 cm diameter cake tin.
The difficulty of the recipe: EASY
Prep time: 20 min
Cooking time: 30 min
Ready in: 50 min
30 gr of lactose-free grated cheese
60 gr of extra virgin olive oil
90 gr of lactose-free milk
1/2 teaspoon salt
Black pepper to taste
150 gr of rice flour
50 gr of potato starch
1 sachet of instant yeast for savoury pies (or 8 g of cream of tartar + 4 g of baking soda)
100 gr of lactose-free mozzarella
2 medium courgettes
1 medium potato
Preparation of vegetable cake
To prepare the vegetable cake, (zucchini and potato cake), the first thing to do is cook the well washed and sliced zucchini in a pan with extra virgin olive oil, salt and pepper, for about 10 minutes. And boil the chopped potato in plenty of water for about 15 minutes. Once the potatoes and zucchini are ready, Then break the eggs in a bowl and add the extra virgin olive oil, lactose-free milk, grated cheese and mix with a whisk.
Now add the black pepper, the rice flour, the potato starch, the yeast and mix with the whisk, until a smooth and lump-free mixture is obtained.
Now add the zucchini, potatoes and chopped mozzarella and cubes to our dough, leaving a little aside to decorate the cake on the surface.
Then we pour the dough into a 24 cm diameter hinged cake pan, oiled and floured and decorate the surface with the filling we had set aside. We bring the cake to bake in a static oven, preheated to 170 ° for about 30 minutes.
Once our vegetable cake, (zucchini and potato cake) is cooked, let it cool down a bit, take it out of the mould and bring it to the table!