Vegetarian Vegetable Cake
by Tavolino
A nutritious and tasty savory cake, filled with a variety of fresh vegetables and parmesan cheese, ideal for a healthy snack or side dish.
Ingredients
- eggs 4 units
- oil 80 ml
- vegetable bouillon 1 cube
- all-purpose flour 130 g
- baking powder 15 g
- milk 120 ml
- grated parmesan cheese 100 g
- assorted vegetables (carrot, green beans, zucchini, leek, potato) 200 g
- onion 1 unit
- peas 50 g
- corn 50 g
Preparation
- 1
Chop 200 g of assorted vegetables and steam them until al dente. Set aside.
- 2
In a blender, beat 4 eggs, 80 ml of oil, 1 vegetable bouillon cube, and 50 g of grated parmesan cheese.
- 3
Add 130 g of all-purpose flour to the mixture in the blender and beat again until you have a smooth batter.
- 4
In a small bowl, dissolve 15 g of baking powder in 120 ml of milk.
- 5
Incorporate the milk and baking powder mixture into the blender batter, stirring gently.
- 6
Add the cooked vegetables, 50 g of corn, 50 g of peas, and 1 chopped onion to the batter. Mix delicately.
- 7
Grease a medium baking pan with oil and pour the prepared batter into it.
- 8
Sprinkle the remaining 50 g of grated parmesan cheese over the top of the batter.
- 9
Place in a preheated oven at maximum temperature for 15 to 20 minutes until golden brown.