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Savory Vegetable Cake: Flavor and Nutrition in Every Slice

Name: Savory Vegetable Cake: Flavor and Nutrition in Every Slice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 2 cups all-purpose flour; 1 cup milk; 2 eggs; 1/2 cup oil; 1 cup of grated carrot; 1 cup of grated zucchini; 1/2 cup of canned corn; 1 tablespoon baking powder; Salt and pepper to taste

Por

Master Receita Solta

Savory Vegetable Cake: Flavor and Nutrition in Every Slice

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories540 kcal

Resumo para quem tem pressa

"O bolo salgado de legumes combina cenoura ralada, abobrinha e milho verde em conserva envoltos em uma massa fofa de forno. É uma opção nutritiva e prática para compor lanches escolares, piqueniques ou um café da manhã substancial."

Savory Vegetable Cake: Flavor and Nutrition in Every Slice

O Que Você Precisa Saber

- The eggs beaten with milk and oil structure the homogeneous liquid batter before incorporating the dry ingredients. - Grated carrot and zucchini bring moisture, fiber, and natural color without requiring prior cooking. - Adding the vegetables with a wooden spoon at the end preserves the texture of the vegetables distributed throughout the baking sheet.

Ingredients

Main Course

2 cups all-purpose flour
1 cup milk
2 eggs
1/2 cup oil
1 cup of grated carrot
1 cup of grated zucchini
1/2 cup of canned corn
1 tablespoon baking powder
Salt and pepper to taste

Instructions

Main Course

Preheat the oven to 180 degrees Celsius.

Em uma tigela, misture a farinha de trigo, o fermento, o sal e a pimenta.

In the mixer, beat the eggs with the oil and milk until you get a homogeneous mixture.

Add the dry mixture little by little, beating constantly so as not to form lumps.

Misture os legumes ralados e o milho com uma colher de pau.

Pour the batter into a greased and floured pan.

Place in the oven and bake for approximately 35 minutes or until a toothpick comes out clean.

Let it cool before unmolding.

Serve in slices, warm or at room temperature.

Equipe sua Cozinha

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Chef Tips

- Squeeze the grated zucchini in a clean cloth before adding to the dough to remove excess water and prevent the cake from becoming dense. - Grate the carrot on the fine grater so that it cooks completely during the stipulated 35 minutes in the oven. - Let the cake warm for 10 minutes before unmolding to prevent the structure from breaking due to the weight of the vegetables.

Variations

- Add 1/2 cup of grated parmesan or cured Minas cheese to the dough to intensify the salty notes. - Incorporate 1/4 cup of chopped black olives and dried oregano into the vegetable mixture. - Bake in individual muffin tins for 20 to 25 minutes for practical portions ready to take.

Substitutions

- White wheat flour can be replaced by oat flour or whole wheat flour in a ratio of 2 cups. - Vegetable oil can be replaced with 1/2 cup of olive oil to provide a Mediterranean aroma. - Grated zucchini can be replaced by well-drained grated chayote or finely chopped broccoli.

How to Store

Store the savory cake in an airtight container in the refrigerator for up to 4 days due to the moisture of the fresh vegetables. To consume, heat slices in an electric oven or skillet to recover the crispy crust.

Can You Freeze It?

The baked cake can be frozen in slices wrapped in plastic wrap and aluminum foil for up to 2 months. To thaw, place directly in a preheated oven at 180°C for 10 minutes to prevent the dough from softening.

What to Serve With

Serve hot or at room temperature with fresh brewed coffee, natural orange juice, or iced tea. A green leaf salad with tomato also makes for a light and balanced lunch.