Semolina cake with zucchini and carrot

Name: Semolina cake with zucchini and carrot
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: En
Ingredients: ⅔ cup fine semolina; ¾ cup + 1 tbsp heavy cream; 3 eggs; 1 carrot; 1 zucchini; ½ onion; ½ cup grated Emmental cheese; ⅓ cup raisins; Salt to taste; Black pepper to taste

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Appetizer

Very Easy

1 hour

237 Kcal

If you love easy recipes, you'll adore this savory cake. We mix the ingredients, bake, and it's done—couldn't be easier! Since we didn't have any flour, we used semolina and added zucchini and carrot. The result is a very moist cake packed with vegetables, perfect for an appetizer or a picnic. If you want to try this zucchini and carrot cake, follow the detailed instructions right here ↓

Materials

1 baking pan (here, 22 × 11 cm)

Preparation

Preparation10 min

Cook time50 min

Wash, peel, and cut the zucchini, carrot, and onion into small cubes. Lightly beat the eggs, just enough to break them up. Soak the dried raisins in a bowl of water for 15 minutes to rehydrate them.
In a bowl, add the beaten eggs, semolina, cream, and drained raisins, and mix.
Add the zucchini, onion, carrot, and cheese to the mixture. Season with salt and pepper to taste. Mix well.
Pour the mixture into a greased baking pan.
Bake in a preheated oven at 350°F/180°C for 50 minutes.
Remove from the pan, serve, and enjoy!