A cake! But not in the usual sweet form with chocolate or fruit, but as a hearty sponge cake. With cheese, olives and sun-ripened vegetables.

Here in Provence, cakes are very popular for aperitifs with friends or for picnics. They are easy to transport and can be eaten without cutlery. Wrapped in cellophane or in a freshness box, they will keep in the fridge for 2-3 days.

Let the imagination run wild

There are countless versions of savoury cakes. Depending on the season, your mood and what you have in the pantry. But what they all have in common are the basic ingredients: flour, eggs, good olive oil and, if you like, cheese, vegetables, herbs, olives or even meat and fish.

olive tapenade and vegetable creams are very good in savoury cakes. In France, you always have them in the cupboard because they keep for a long time and are very versatile. They are full of flavour and also ensure that the cake is moist. Because like their sweet cousin, savoury cakes can quickly become too dry.

Cake Zucchini, Goat Cheese & Tomato Confit

From May onwards, zucchinis can be found on every corner and in various colours and shapes. And they are perfect for a variety of recipes. Not just for ratatouille!

Together with goat's cheese, herbs from Provence and tomato confit, you can conjure up a cake full of Provencal flavors in no time.

For a light lunch with a fresh leaf salad and a classic vinaigrette or for your next picnic à la campagne .

preparation time

Preparation: 30 min

Baking time: 35-45 min

Ingredients

• A small zucchini (about 140g)
• ½ onion
• 160g flour (T55 or T65)
• 1 teaspoon dry yeast
• 80g grated Emmental cheese
• 3 eggs
• 50g Greek yogurt (full fat)
• 1 tomato confit
• 120g goat cheese roll
• sea ​​salt with herbs of Provence
• Black pepper
• 1 tablespoon olive oil

preparation

1. Preheat the oven to 160 degrees Celsius.
2. Cut the zucchini and onion into small cubes. Heat 1 tablespoon of olive oil in a pan and sauté for 5 minutes.
3. In the meantime, crush the coarse salt with the dried herbs in a mortar. It should be fine enough for the dough.
4. Season the vegetables in the pan with the crushed salt, herbs and pepper. Cook for another 5 minutes over medium heat without a lid. This will allow the zucchini to lose some of its liquid and allow it to evaporate.
5. In a large bowl, first mix the flour, yeast and grated Emmental cheese.
6. In a smaller bowl, whisk the eggs with the Greek yogurt and season with salt and pepper.
7. Mix the yoghurt-egg mixture carefully with the dry ingredients in the large bowl. There should be no lumps left.
8. Remove the zucchini from the heat and let it cool for 10 minutes. Meanwhile, cut the goat cheese into 1cm cubes.
9. Now add the zucchini and goat cheese to the dough and fold in carefully and evenly. Be careful not to let any excess liquid from the pan get into the dough.
10. Grease a cake tin with a little olive oil or line it with baking paper. Pour a third of the dough into the tin.
11. Place 2 tablespoons of the tomato confit on the dough and use a fork or toothpick to “pull” it through the dough and spread it out to create a nice marbling effect.
12. Put the remaining dough into the pan and add another 2 tablespoons of tomato confit to the dough and also "pull" it through the dough. Sprinkle the cake with seeds if you like.
13. Now bake in the oven for 45 minutes until golden brown and juicy on the inside.
14. Allow to cool and then cut into slices or cubes.

Bon appetite!