Louise-Adélaïde Boisnard 6:38 p.m., September 24, 2022
Every week, the Table des bons vivants shares its best recipes with you.
This Saturday, our cook and columnist Yves Camdeborde prepared a delicious zucchini, cumin and ginger cake.
here are the ingredients and the steps to make it at home.
Every week, the Table des bons vivants shares its best recipes with you.
This Saturday, our cook and columnist Yves Camdeborde prepared a delicious zucchini, cumin and ginger cake.
here are the ingredients and the steps to make it at home.
Zucchini cake, cumin, ginger
Ingredients
80g spelled flour
70g chickpea flour
30g arrow root
1 tsp bicarbonate
2 eggs
100g fresh feta or goat cheese
15 cl of almond milk
5 cl of olive oil
Zest and juice of one lemon
300 g raw grated zucchini
30g crushed hazelnuts
A little chopped chives
1/2 tsp cumin seeds
A little salt and pepper
1 tsp curry
1 tbsp diced fresh ginger
Recipes, gastronomic information and guests, it's every Sunday in the Bons vivants newsletter
To mix everything.
Place in a cake tin with parchment paper.
Put on top of hemp seeds, sunflower.
In the oven at 180 degrees for 45 min (watch after 40 min)