Courgette and pecorino cake

This is a savoury cake recipe from the Dutch-language magazine Foodies:

Courgette and pecorino cake

preparation time: 1 hour 45 mins

per serving: 180kcal, 6g protein, 12g fat, 10g carbohydrate

INGREDIENTS for c. 15 servings

butter and flour to grease cake tin

1 clove garlic

2 courgettes (c. 300g)

100g pecorino (hard Italian sheep’s cheese)

3 eggs

100ml crème fraîche

100ml extra virgin olive oil

200g flour

1 sachet baking powder

salt and pepper

1. Grease a loaf tin (c. 2lb, 30cm long) and sprinkle with flour. Peel and chop the garlic. Wash the courgettes. Grate the cheese and courgette.

2. Pre-heat the oven (electric oven: 175C / fan 150C / gas mark 2). Using a mixer, whisk the eggs, crème fraîche [garlic] and olive together until creamy. Add the flou, baking powder, c. 2tsp salt and 1/2 tsp pepper, the courgette and cheese, and stir into the mixture.

3. Pour the mixture into the loaf tin and bake in the oven for 1 hour-1 hour 15 mins. Leave the cake to cool in the tin for c. 10 mins, then turn out. Serve the cake warm or cold. Delicious with crème fraîche and freshly ground black pepper.


I’ve made this cake twice in the last month: the first time it turned out like a soufflé, rising high but collapsing as it cooled; the second time  it held its shape a bit better but tasted denser. I used 2 smaller courgettes the second time, and wrung the grated courgette in a tea towel to get rid of as much water as possible, which helped I think; I also added an extra egg yolk that was hanging around in the fridge, though I’m not necessarily recommending that!

Both times I used self-raising flour, with an extra teaspoon of baking powder for oomph (the recipe calls for plain flour plus a sachet of baking powder). The original recipe forgets to mention the garlic after step 1, so I reckon adding it along with the wet ingredients will lead to the best distribution throughout the mixture. 2tsp of salt also seems a bit much given pecorino is already quite salty – I tried it with none at all second time round, but found it a bit bland, so would probably suggest 1tsp at most.


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