Sweet zucchini cake: gourmand and original

gateau sucré de courgette

This sweet zucchini cake is a recipe as gourmet as it is original.

Easy and quick to make, we ask for more!

Ingredients for 4 people :

  • 1 beautiful zucchini
  • 3 eggs
  • 60 g semi-salted butter (5 g for the mould)
  • 90 g cane sugar
  • 150 g rice flour
  • 50 g corn starch
  • 1 sachet of gluten-free organic yeast
  • 1 plain yoghurt
  • 70 g almond powder
  • Salt

Sweet zucchini cake

– Preheat the oven to 180 °C (th. 6).

– Wash and grate the zucchini.

– Separate the whites from the yolks.

– Place the egg whites in a bowl. Add 1 pinch of salt. Using a mixer, beat the egg whites until stiff.

– In a saucepan, melt the semi-salted butter.

– In another bowl, whisk the egg yolks with the brown sugar. The mixture should whiten and form a “ribbon”. Add the rice flour, cornstarch and yeast. Mix well.

Add the yoghurt, then pour in the grated courgette, powdered almond and melted butter. Mix together.

– Gently add the egg whites to the preparation. Homogenize the preparation by mixing all the ingredients one last time.

– Butter and line a pan with butter and baking paper.

Pour the preparation. Place in the oven and cook for 40 minutes.

– After removing from the oven, leave to cool on a rack (about 30 minutes).

Recipe: A. Beauvais, Photo: F. Hamel