Kick off summer with vibrant Provencal flavors in this gluten-free and lactose-free savory cake. It's a gourmet, balanced recipe developed in partnership with Schär, perfect for sunny days.
As an experienced home baker specializing in allergen-friendly recipes, I crafted this moist, flavorful cake starring zucchini, pumpkin seeds, and sun-dried tomatoes. The secret to its tender texture? Schär's Mix Pâtisserie – Mix C flour, combined with brown rice and buckwheat flours.
Stunning photography by my collaborator Matthieu Hoarau; decorations sourced from Monoprix. Here's the tested recipe!
– 50 g Schär Mix Pâtisserie – Mix C flour
– 100 g brown rice and buckwheat flour (50 g each)
– 1 kg zucchini
– 500 g sun-dried tomatoes
– 2 eggs
– 1 tsp baking soda
– 30 ml soy cream (liquid)
– 70 ml rice milk
– 1 tsp cumin
– 1 pinch salt
– Olive oil
– Pumpkin seeds
– Dandelion greens
– Rice vinegar
1. Preheat oven to 180°C. In a bowl, combine the flours and baking soda. Add eggs, 10 ml olive oil, soy cream, and rice milk. Mix until smooth and lump-free.
2. Prepare the zucchini: peel, halve, and remove seeds. Chop sun-dried tomatoes into small pieces.
3. Fold zucchini and tomatoes into the batter. Season with salt, cumin, and optional herbes de Provence. Mix gently.
4. Oil a cake mold. Pour in batter and smooth the top evenly.
5. Sprinkle with pumpkin seeds. Bake 10-15 minutes. Midway, brush with beaten egg yolk mixed with a little water for golden browning. Bake another 5-10 minutes.
6. Cool for 30 minutes before unmolding. Serve with dandelion greens dressed in rice vinegar, salt, and pepper. Bon appétit!
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Photo credit: Matthieu Hoarau for labeauteparisienne.com
