{"id":12966,"date":"2024-07-06T10:41:23","date_gmt":"2024-07-06T07:41:23","guid":{"rendered":"https:\/\/www.light-recipes.top\/?p=12966"},"modified":"2024-07-06T10:41:23","modified_gmt":"2024-07-06T07:41:23","slug":"zucchini-and-speck-cake-the-quick-and-super-soft-rustic-recipe","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=12966","title":{"rendered":"Zucchini and speck cake: the quick and super soft rustic recipe"},"content":{"rendered":"\n
<\/h1>\n\n\n\n
ingredients<\/p>\n\n\n\n
Zuchinis<\/p>\n\n\n\n
300 gr<\/p>\n\n\n\n
Speck<\/p>\n\n\n\n
100 gr<\/p>\n\n\n\n
Scamorza<\/p>\n\n\n\n
120 gr<\/p>\n\n\n\n
Potato starch<\/p>\n\n\n\n
50 gr<\/p>\n\n\n\n
Latte<\/p>\n\n\n\n
120 gr<\/p>\n\n\n\n
Egg<\/p>\n\n\n\n
3<\/p>\n\n\n\n
Flour 00<\/p>\n\n\n\n
140 gr<\/p>\n\n\n\n
Grated Parmesan<\/p>\n\n\n\n
40 gr<\/p>\n\n\n\n
Extra virgin olive oil<\/p>\n\n\n\n
40 gr<\/p>\n\n\n\n
Instant yeast<\/p>\n\n\n\n
1 sachet<\/p>\n\n\n\n
Sale<\/p>\n\n\n\n
q.b.<\/p>\n\n\n\n
baby<\/p>\n\n\n\n
q.b.<\/p>\n\n\n\n
The courgette and speck cake<\/strong> is a savory rustic dish that<\/strong> is soft and delicious, and will surprise you with its great speed and ease of execution. A soft dough, similar to a batter, is enriched with diced courgettes, speck strips and diced scamorza cheese, then baked in the oven<\/strong> until lightly browned, for a super stringy<\/strong> and irresistible final result. Exceptional both hot and at room temperature, it is perfect for any occasion: from an aperitif<\/strong> with friends to a packed lunch<\/strong> , up to a snack<\/strong> for the little ones. Find out how to make it by following our recipe step by step.<\/p>\n\n\n\n
How to prepare the zucchini and speck cake<\/h2>\n\n\n\n<\/figure>\n\n\n\n
Step 1<\/p>\n\n\n\n
Wash the courgettes, peel them and cut them into chunks1. Cut the speck into strips and the scamorza into cubes.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 2<\/p>\n\n\n\n
In a pan, heat a drizzle of oil and add the courgettes; season with salt and pepper2and cook them for about 15 minutes.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 3<\/p>\n\n\n\n
In a large bowl, collect the eggs and add a pinch of salt and pepper. Pour in the oil3and mix with a hand whisk.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 4<\/p>\n\n\n\n
Add the milk4and mix again.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 5<\/p>\n\n\n\n
Incorporate the grated Parmesan5.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 6<\/p>\n\n\n\n
Add the flour, sifted with the baking powder6and mix gently.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 7<\/p>\n\n\n\n
At this point add the scamorza cheese and speck7, taking care to leave some aside for the final decoration.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 8<\/p>\n\n\n\n
Finally, add the courgettes8.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 9<\/p>\n\n\n\n
Pour the batter into a 26cm diameter cake tin, greased and floured. Sprinkle the surface with the scamorza and speck kept aside9. Bake in a static oven at 170\u00b0C for about 30 minutes.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 10<\/p>\n\n\n\n
Once the cooking time has elapsed, take the cake out of the oven, unmold it and serve it hot or at room temperature10.<\/p>\n\n\n\n
Advice<\/h2>\n\n\n\n
We recommend using a 26 cm diameter cake tin<\/strong> , preferably a hinged one<\/strong> with a removable bottom<\/strong> , buttered and floured or lightly oiled; alternatively, you can line it with a sheet of parchment paper.<\/strong><\/p>\n\n\n\n
For a gluten-free version<\/strong> suitable for everyone, you can replace the 00 flour with rice<\/strong> or legume<\/strong> flour (type of chickpeas or lupins), which will give the cake a more rustic and characteristic taste.<\/p>\n\n\n\n
Versatile and delicious, this savory pie lends itself to numerous variations<\/strong> : you can replace the speck with cooked ham<\/strong> , salami<\/strong> or mortadella<\/strong> , enrich the dough with spreadable cream cheese<\/strong> or ricotta , and add <\/strong>provola<\/strong> instead of scamorza or another stringy cheese of your taste.<\/p>\n\n\n\n
You can also try with other vegetables<\/strong> , such as asparagus<\/strong> , peppers<\/strong> or aubergines,<\/strong> always previously saut\u00e9ed in a pan with a drizzle of oil. Add some aromatic herbs, such as mint<\/strong> or basil, to the dough.<\/strong><\/p>\n\n\n\n
If you liked this recipe, try also the savory pie with zucchini and bacon and the light zucchini pie .<\/p>\n\n\n\n
storage<\/h2>\n\n\n\n
The zucchini and speck cake can be stored in the refrigerator<\/strong> , in a special airtight container, for about 2-3 days<\/strong> .<\/p>\n\n\n\n
ingredients<\/p>\n\n\n\n
Zuchinis<\/p>\n\n\n\n
300 gr<\/p>\n\n\n\n
Speck<\/p>\n\n\n\n
100 gr<\/p>\n\n\n\n
Scamorza<\/p>\n\n\n\n
120 gr<\/p>\n\n\n\n
Potato starch<\/p>\n\n\n\n
50 gr<\/p>\n\n\n\n
Latte<\/p>\n\n\n\n
120 gr<\/p>\n\n\n\n
Egg<\/p>\n\n\n\n
3<\/p>\n\n\n\n
Flour 00<\/p>\n\n\n\n
140 gr<\/p>\n\n\n\n
Grated Parmesan<\/p>\n\n\n\n
40 gr<\/p>\n\n\n\n
Extra virgin olive oil<\/p>\n\n\n\n
40 gr<\/p>\n\n\n\n
Instant yeast<\/p>\n\n\n\n
1 sachet<\/p>\n\n\n\n
Sale<\/p>\n\n\n\n
q.b.<\/p>\n\n\n\n
baby<\/p>\n\n\n\n
q.b.<\/p>\n\n\n\n
The courgette and speck cake<\/strong> is a savory rustic dish that<\/strong> is soft and delicious, and will surprise you with its great speed and ease of execution. A soft dough, similar to a batter, is enriched with diced courgettes, speck strips and diced scamorza cheese, then baked in the oven<\/strong> until lightly browned, for a super stringy<\/strong> and irresistible final result. Exceptional both hot and at room temperature, it is perfect for any occasion: from an aperitif<\/strong> with friends to a packed lunch<\/strong> , up to a snack<\/strong> for the little ones. Find out how to make it by following our recipe step by step.<\/p>\n\n\n\n
How to prepare the zucchini and speck cake<\/h2>\n\n\n\n<\/figure>\n\n\n\n
Step 1<\/p>\n\n\n\n
Wash the courgettes, peel them and cut them into chunks1. Cut the speck into strips and the scamorza into cubes.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 2<\/p>\n\n\n\n
In a pan, heat a drizzle of oil and add the courgettes; season with salt and pepper2and cook them for about 15 minutes.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 3<\/p>\n\n\n\n
In a large bowl, collect the eggs and add a pinch of salt and pepper. Pour in the oil3and mix with a hand whisk.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 4<\/p>\n\n\n\n
Add the milk4and mix again.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 5<\/p>\n\n\n\n
Incorporate the grated Parmesan5.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 6<\/p>\n\n\n\n
Add the flour, sifted with the baking powder6and mix gently.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 7<\/p>\n\n\n\n
At this point add the scamorza cheese and speck7, taking care to leave some aside for the final decoration.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 8<\/p>\n\n\n\n
Finally, add the courgettes8.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 9<\/p>\n\n\n\n
Pour the batter into a 26cm diameter cake tin, greased and floured. Sprinkle the surface with the scamorza and speck kept aside9. Bake in a static oven at 170\u00b0C for about 30 minutes.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Step 10<\/p>\n\n\n\n
Once the cooking time has elapsed, take the cake out of the oven, unmold it and serve it hot or at room temperature10.<\/p>\n\n\n\n
Advice<\/h2>\n\n\n\n
We recommend using a 26 cm diameter cake tin<\/strong> , preferably a hinged one<\/strong> with a removable bottom<\/strong> , buttered and floured or lightly oiled; alternatively, you can line it with a sheet of parchment paper.<\/strong><\/p>\n\n\n\n
For a gluten-free version<\/strong> suitable for everyone, you can replace the 00 flour with rice<\/strong> or legume<\/strong> flour (type of chickpeas or lupins), which will give the cake a more rustic and characteristic taste.<\/p>\n\n\n\n
Versatile and delicious, this savory pie lends itself to numerous variations<\/strong> : you can replace the speck with cooked ham<\/strong> , salami<\/strong> or mortadella<\/strong> , enrich the dough with spreadable cream cheese<\/strong> or ricotta , and add <\/strong>provola<\/strong> instead of scamorza or another stringy cheese of your taste.<\/p>\n\n\n\n
You can also try with other vegetables<\/strong> , such as asparagus<\/strong> , peppers<\/strong> or aubergines,<\/strong> always previously saut\u00e9ed in a pan with a drizzle of oil. Add some aromatic herbs, such as mint<\/strong> or basil, to the dough.<\/strong><\/p>\n\n\n\n
If you liked this recipe, try also the savory pie with zucchini and bacon and the light zucchini pie .<\/p>\n\n\n\n
storage<\/h2>\n\n\n\n
The zucchini and speck cake can be stored in the refrigerator<\/strong> , in a special airtight container, for about 2-3 days<\/strong> .<\/p>\n","protected":false},"excerpt":{"rendered":"
ingredients Zuchinis 300 gr Speck 100 gr Scamorza 120 gr Potato starch 50 gr Latte 120 gr Egg 3 Flour 00 140 gr Grated Parmesan 40 gr Extra virgin olive oil 40 gr Instant yeast 1 sachet Sale q.b. baby q.b. The courgette and speck cake is a savory rustic dish that is soft and delicious, and will surprise […]<\/p>\n","protected":false},"author":5,"featured_media":12967,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-12966","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"\n
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The courgette and speck cake is a savory rustic dish that is soft and delicious, and will surprise […]","og_url":"http:\/\/www.light-recipes.top\/?p=12966","og_site_name":"Light Recipes","article_published_time":"2024-07-06T07:41:23+00:00","og_image":[{"width":512,"height":640,"url":"http:\/\/www.light-recipes.top\/wp-content\/uploads\/2024\/07\/360100123_225958903727618_7096504827083121423_n.jpg","type":"image\/jpeg"}],"author":"Lilia","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Lilia","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"http:\/\/www.light-recipes.top\/?p=12966","url":"http:\/\/www.light-recipes.top\/?p=12966","name":"Zucchini and speck cake: the quick and super soft rustic recipe - Light Recipes","isPartOf":{"@id":"https:\/\/www.light-recipes.top\/#website"},"datePublished":"2024-07-06T07:41:23+00:00","dateModified":"2024-07-06T07:41:23+00:00","author":{"@id":"https:\/\/www.light-recipes.top\/#\/schema\/person\/f555f1e1d4020f354012e3f475ed5f1c"},"breadcrumb":{"@id":"http:\/\/www.light-recipes.top\/?p=12966#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["http:\/\/www.light-recipes.top\/?p=12966"]}]},{"@type":"BreadcrumbList","@id":"http:\/\/www.light-recipes.top\/?p=12966#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"\u0413\u043e\u043b\u043e\u0432\u043d\u0430","item":"https:\/\/www.light-recipes.top\/"},{"@type":"ListItem","position":2,"name":"Zucchini and speck cake: the quick and super soft rustic recipe"}]},{"@type":"WebSite","@id":"https:\/\/www.light-recipes.top\/#website","url":"https:\/\/www.light-recipes.top\/","name":"Light Recipes","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.light-recipes.top\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.light-recipes.top\/#\/schema\/person\/f555f1e1d4020f354012e3f475ed5f1c","name":"Lilia","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.light-recipes.top\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/c03b47539d95148c099db2c13df9ea895ff0334944510594dcf11b80a3f19def?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/c03b47539d95148c099db2c13df9ea895ff0334944510594dcf11b80a3f19def?s=96&d=mm&r=g","caption":"Lilia"},"url":"https:\/\/www.light-recipes.top\/?author=5"}]}},"_links":{"self":[{"href":"https:\/\/www.light-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/12966","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.light-recipes.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.light-recipes.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.light-recipes.top\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.light-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12966"}],"version-history":[{"count":1,"href":"https:\/\/www.light-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/12966\/revisions"}],"predecessor-version":[{"id":12968,"href":"https:\/\/www.light-recipes.top\/index.php?rest_route=\/wp\/v2\/posts\/12966\/revisions\/12968"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.light-recipes.top\/index.php?rest_route=\/wp\/v2\/media\/12967"}],"wp:attachment":[{"href":"https:\/\/www.light-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12966"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.light-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12966"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.light-recipes.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12966"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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