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)
