🥒 Invisible courgette cake

6 servings · prep 20 min · cook 45 min

Ingredients

• 3 courgettes
• 4 eggs
• 150 ml single cream
• 125 g flour
• 3 tbsp olive oil
• 2 tbsp grated parmesan
• A pinch of flaky salt
• Salt, pepper

Method

1. Wash the courgettes and slice them VERY thin, ideally on a mandoline. That thinness is everything: the finer the slices, the more they vanish into the batter and the softer the cake.
2. Whisk the eggs with the cream, olive oil, parmesan, salt and pepper.
3. Add the flour and mix to a smooth batter.
4. Fold the courgette slices in gently so each one is coated.
5. Pour into an oiled or lined tin, pressing lightly to spread the courgettes evenly.
6. Scatter with a little parmesan and flaky salt, and bake 45 min at 180 °C (350 °F).
7. Let it cool before slicing: the cut is far cleaner on a cooled cake.

Adapted from Hervé Cuisine (YouTube)

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