Salty cakes with vegetables

 Salty cakes with vegetables

While cake this dish is served as a dessert, but as a starter and very pleasant indeed accompanied with yogurt or a good quality cream cheese. As you eat your curiosity, do not open the oven for the first 45 minutes of baking at least, to not “sit” the mixture. To make sure you are ready, the secret is the same as in sweet cakes: vytheiste though a knife comes out clean, the cake is ready


300 gr. assorted chopped vegetables of your choice (peas, chopped peppers, green beans, corn, carrots)

6 eggs

200g. butter at room temperature

250 gr. flour, all-purpose

1 tsp baking powder

zest of ½ orange and ½ lemon

1 tsp briskly salt


Preheat oven to 200 degrees.

1. Boil the vegetables in salted water for 5 minutes. Drain on paper towels.

Two. The spread on baking sheet and dry them in the oven for 10 minutes. 3. Beat butter in a mixer, add the eggs one by one and 1 even teaspoon salt.

4. Then add the sifted flour and baking powder, stirring with a spatula to time from bottom to top.

5. Add the zest and finally the vegetables and stir gently.

6. Put the dough in a buttered and dusted with flour rectangular cake tin (25×10) and bake at 180 degrees for 50-60 minutes.


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