Gluten Free Savoury Zucchini Cake Recipe
I may be making savoury cake recipes more often than sweet pound cakes. Unless sweet pound cakes have a very special consistency or an ingredient that will add a difference to the cake, I won't eat it with enthusiasm. On the other hand, I have a special weakness for savoury cakes. I especially love preparing them for breakfast and eating them with minimal breakfast ingredients.
For example, I ate this cake with just guacamole sauce and olives and it was a great breakfast for me. It contains dough, vegetables, cheese and walnuts. What more could you want for breakfast? That's why savoury cakes will always be one step ahead of sweet pond cakes for me.
I adapted this recipe from the zucchini and cheese breakfast cake recipe. Since it is a cake recipe that I love very much, I wanted to have a gluten-free version of it as well. Cake recipes are definitely the easiest to make gluten-free. Since they contain eggs, they do not need an extra binder. Since they are poured into molds and do not need to be shaped, they are not affected by the loss of consistency experienced by the dough. On the other hand, pastry and cookie recipes are quite challenging in this respect.
The only disadvantage of gluten-free cakes is that they are more prone to disintegration. The zucchini in this recipe prevents this messy structure by giving moisture to the cake. Using three different flours prevents any of the flour's taste or smell from being dominant. With these features, it becomes almost impossible for anyone eating the cake to understand that it is gluten-free without telling them.
Let me make a note here as I always mention in every recipe that requires squeezing the juice of the zucchini. It is very important that the zucchini juice is squeezed out to the last drop. Otherwise, the dough may remain doughy inside and not cook well.
Enjoy the recipe...
Gluten Free Savoury Zucchini Cake Recipe with Video
Ingredients
- 2 eggs,
- 1 cup of milk,
- 1/2 cup of neutral oil,
- 1 green zucchini,
- 1/2 cup crushed Turkish white cheese/feta cheese/curd cheese,
- 1/2 cup ground walnuts,
- 10 g of baking powder,
- 1 teaspoon salt,
- 1 cup of corn meal,
- 1 cup of rice flour,
- 1/2 cup of corn starch,
- Sesame seeds for topping.
Preparation
- Grate the zucchini and squeeze the juice thoroughly,
- In a different bowl beat the eggs,
- Add milk, oil and salt and mix,
- Add the flours little by little and beat,
- After adding half of the flour, add the baking powder and whisk,
- Add the remaining flour and whisk,
- Add the zucchini, walnuts and cheese and mix,
- Pour it into the greased 26*12 cm loaf mold and sprinkle sesame seeds on top,
- Bake in a preheated oven at 180 degrees until the toothpick comes out clean.
Enjoy your meal...