Zucchini cake bento
I missed my ordinary nice lunch though, so even if I was tired last night, I decided to go and make myself something nice. So here I am, back with a new bento.
How-to zucchini cake:
- 120 g self-rising flour (or you can use all purpose flour with yeast, which you add at the very end, just before putting it in the oven)
- 70 g grated gruyere cheese
- 70 g grated parmesan cheese
- a medium-sized zucchini
- 7 cl milk (I used semi-skimmed)
- 7 cl olive oil
- 2 eggs
- salt & pepper
Preheat the oven at 180°C.
Shred the zucchini. I kept a 5 cm long end unshredded for decorating purposes but that's not really necessary.
Mix the eggs with the milk and oil.
Add the flour and cheese to the egg batter. Before adding the zucchini to the batter, you have to remove excess liquid. This can be done either by squeezing the shreds with your hand or by pressing them in a sieve like I did.
Add the zucchini to the batter and mix all the ingredients together. Season to taste with salt and pepper.
(If you used all purpose flour, this is the moment when you should add your leavening agent. )
At this stage I decorated the cakes with half slices of zucchini, but this is optional.
Spoon the batter into the individual mini cake forms and put them in the oven at 180°C for 30 minutes.
As with ordinary cakes, check if they're done by sticking a knife or pin into the cake. If it comes out clean, it's done :o)
And my owan tsukimi accompanied me to the office today with in the bottom bowl a linguini salad with zucchini, asperagus, tomato, bell pepper and tomato, mixed with legumaise and with a few large shrimps.
Bon appetit !