Gluten-free version
Use Dove's Farm gluten-free flour and Dove's gluten-free baking powder.
Follow the original recipe then...
i-PAD VERSION
2 peppers – 300g of courgettes – 3 tomatoes – 2 garlic cloves (crushed) – 2 tbsp of lemon thyme leaves – 200g of flour – 10g of baking powder – 3 eggs – 90ml of olive oil – 90ml of milk – 150g of grated Gruyere.
2 peppers – 300g of courgettes – 3 tomatoes – 2 garlic cloves (crushed) – 2 tbsp of lemon thyme leaves – 200g of flour – 10g of baking powder – 3 eggs – 90ml of olive oil – 90ml of milk – 150g of grated Gruyere.
Finely cut the pepper,
courgettes and tomatoes and fry them in a pan with the garlic and thyme for 5
minutes in a little bit of olive oil.
Meanwhile, in a
bowl, combine the flour together with the eggs, baking powder, oil, milk, thyme
and Gruyere.
Preheat your oven
to 210°.
Add the vegetables
to the eggs preparation and mix thoroughly.
Line a loaf tin.
Pour the mixture
in.
Cook for 25
minutes.
Nice looking cake. Well done Sixte. Wendy
ReplyDeleteThank you very much Wendy. Best, Sixte
DeleteI like your salty cakes. Veg option is always welcome. Cheers, Trischa
ReplyDeleteThe same for me Trischa. I do not eat meat all the time...Best, Sixte
DeleteI am a vegetarian. This cake is perfect for me. Many thanks Sixte. Laura
ReplyDeleteYou're very welcome Laura. Enjoy! Best, Sixte
DeleteVery tasty vegetable cake. It is good not to eat too much meat. Ta, Sue
ReplyDeleteYou are right Sue. Best, Sixte
ReplyDeleteHi Sixte, just to let you know your veggie cake was very nice. Marie
ReplyDeleteThank you very much Marie. Best, Sixte
Delete