Recipe for 6 mini cakes
Preparation: 15 min
Baking: 20-25 min
Preheat the oven to 200°C.
Ingredients
- 1 organic zucchini
- 150 g of organic flour
- 2 tsp. of organic baking powder
- 2 organic eggs
- 15 cl of organic milk
- 40 g of organic parmesan
- 15 g of organic grated Gruyère
- 10 organic sun-dried tomatoes
- A few organic basil leaves
- 2 tsp. of organic matcha tea
- Organic salt and pepper
Wash the zucchini and grate it without peeling it. Cut the sun-dried tomatoes into pieces. Finely slice the shallot.
In a bowl, mix the flour, baking powder, milk and eggs. Add the matcha tea, parmesan and grated Gruyère. Mix until you get a perfectly smooth batter.
Add the grated zucchini, the sun-dried tomato pieces and a few finely chopped basil leaves.
Pour the batter into the cake molds. Place in the oven and bake for 20 to 25 min, keeping an eye on the baking. Insert a knife to check whether the cakes are done (if the knife comes out clean, the baking is complete).
Let cool and remove from the molds.
