Savory cake with reblochon, carrots and zucchini

Ingredients

• 100 g Farm reblochon (cut into medium-sized cubes)
• 3 unités Carrots (peeled and coarsely grated)
• 2 unités Zucchini (grated (round or classic type))
• 50 g Grated cheese (optional) (to add flavor, can be Gruyère)
• 200 g All-purpose flour (sift to avoid lumps)
• 1 sachet (10 g) Baking powder
• 1 cuillère à café Ground cumin
• 1 cuillère à café Dried thyme
• ½ cuillère à café Black pepper (freshly ground preferably)
• ½ cuillère à café Salt
• 150 ml Milk
• 3 unités Eggs
• 1 cuillère à soupe Fresh mint (finely chopped)
• 1 cuillère à soupe Fresh parsley (finely chopped)
• 20 g Butter (to grease the pan)

Instructions

1. Prepare the vegetables and cheese

   Grate the reblochon (or cut it into small cubes), grate the carrots and zucchini. Set aside in a bowl.

   Time: PT10M

2. Mix the dry ingredients

   In a second bowl, sift the flour, add the baking powder, cumin, thyme, pepper and salt. Mix well.

   Time: PT5M

3. Prepare the liquid mixture

   In a bowl, beat the 3 eggs, then incorporate the milk while whisking lightly.

   Time: PT5M

4. Combine the two mixtures

   Pour the liquid mixture over the dry ingredients, mix quickly to avoid lumps, then add the grated vegetables and cheese.

   Time: PT5M

5. Add the fresh herbs

   Add the chopped mint and parsley, mix one last time.

   Time: PT2M

6. Prepare the pan

   Generously butter the loaf pan, then lightly dust with flour. Tap to remove excess.

   Time: PT2M

7. Baking

   Preheat the oven to 180°C. Pour the batter into the pan and bake for 45 minutes. The cake should be golden and a knife tip inserted should come out dry.

   Time: PT45M

   Temperature: 180°C

8. Rest and unmold

   Let the cake rest 10 minutes in the pan, then unmold onto a rack and slice.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g