To start the summer season, I am awakening your taste buds this month by using provincial flavors! Nothing better than to savor on sunny days, a savory cake in a gluten-free and lactose-free version . A gourmet and balanced recipe made in partnership with Schär .
I concocted this mouth-watering cake with courgettes as the main ingredients. , pumpkin seeds; without forgetting the sun-dried tomatoes . To succeed in finding a soft texture, I worked the dough using the flour Mix Pâtisserie – Mix C de Schär . Then, I added a mixture of brown rice and buckwheat flours.
Behind the lens, we find my shock partner Matthieu Hoarau and for decoration; I did my shopping at Monoprix . Here is the recipe!
– 50 gr of Mix Pastry flour – Mix C « Schär ”
– 100 gr of brown rice and buckwheat flour (50gr per flour)
– 1 kg of courgettes
– 500 gr of dried tomatoes
– 2 eggs
– 1 tsp of baking soda (while rising)
– 30 ml of liquid soy cream
– 70 ml rice milk
– 1 tsp cumin
– 1 pinch of salt
– Olive oil
– Pumpkin seeds
– Dandelion salad
– Rice vinegar
1 / Preheat your oven to 180°C.
To start, pour the flours into a bowl adding baking soda; eggs as well as 10 ml of olive oil, the liquid soy cream and finally; rice milk . Mix
2 / When the cake batter is smooth and lump-free, prepare the zucchini . On a cutting board, peel the skin and cut them in half to remove the seeds. Next, take the sun-dried tomatoes and couple them into small pieces.
3 / Then, add zucchini as well as the sun-dried tomatoes in the batter. Mix gently. Then decorate the preparation with salt , cumin and why not herbes de Provence .
4 / Take your cake mold, oil it. Gently pour in the cake batter and tamp it all down to make it even.
5 / To continue, before putting everything in the oven, sprinkle the salted cake with pumpkin seeds . Let cook for 10-15 minutes. Halfway through cooking, prepare a small mixture ofegg yolk and a little water . Beat everything, and brush the cake with this mixture to have a perfect gilding. Finish cooking this one for at least 5-10 minutes maximum.
6 / Finally, when the savory cake is ready, let it cool for at least 30 minutes; to avoid difficult demoulding. Finish the dressing by adding the dandelion salad with a splash of rice vinegar. Salt and pepper . Bon appetit!
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Photo credit:Matthieu Hoarau for labeauteparisienne.com
