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 flour, we used semolina and added zucchini and carrot; the result is a very juicy cake packed with vegetables, perfect for appetizers or to take on a picnic. If you want to try this zucchini and carrot cake, follow the detailed recipe explanation right here ↓

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 the structure). In a bowl with water, rehydrate the dried raisins for 15 minutes.
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 mold.
Bake in a preheated oven at 350°F/180°C for 50 minutes.
Unmold, serve, and enjoy!