How to make... Goat cheese & zucchini cake recipe

What you need: 

• 3 eggs
• 150g (5.3 oz) flour 
• 1 baking powder bag
• 10 cl (3.38 fl oz) sunflower oil
• 13 cl (4.4 fl oz) semi-skimmed milk
• 100g (3.53 oz) grated gruyère
• 200g (7.05 oz) goat cheese (log-shaped; for Saturday's cake LK had used feta instead of goat cheese)
• 1 zucchini (150g / 5.3 oz)
• 2 tablespoons of chopped chervil
• salt and pepper

Method: 

• Preheat your oven at 180 degrees Celsius (356 F according to an online converter) 
• Use a bowl and a whisk to mix the eggs with the flour
• Gradually add the oil and the previously heated milk
• Add the grated gruyère, the chervil and keep mixing
• Add the crumbled goat cheese and the sliced non-peeled zucchini to the mixture 
• Add salt and pepper
• Pour the mixture into an ungreased teflon mold (26 cm long / 10.23 inches long) and heat in the oven for 45 minutes

The recipe was taken from Les cakes signés Sophie by Sophie Dudemaine (Editions de la Martinière, 2010)