The 12-spoon cake is a very simple cake that can be prepared either sweet or savory. I made this savory version with zucchini. The savory zucchini 12-spoon cake is a simple cake, enriched with melted cheese, whichever you prefer or have in the fridge, and it really comes together in just a few minutes. We can also vary the vegetables using what you have at home: eggplants, carrots, peppers, in short, it is a very versatile savory cake to prepare according to the needs you have at the moment. Perfect for tasty lunches and dinners, it can also be prepared in advance as it’s delicious both warm and cold. If you don’t have baking powder for savory recipes at home, feel free to use sweet baking powder, it doesn’t make much of a difference. If you love savory cakes with vegetables, try the savory cake with broccoli and ricotta or the savory cake with pumpkin and Asiago. You can try the spinach strudel or the savory cake with potatoes and stracchino, or even a savory cake with mixed vegetables.
Let’s see together how to prepare the savory zucchini 12-spoon cake and happy cooking.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the savory zucchini 12-spoon cake
- 12 tablespoons All-purpose flour
- 12 tablespoons Milk
- 12 tablespoons Vegetable oil
- 1 jar plain natural yogurt
- 3 Eggs
- 1 packet instant yeast for savory recipes
- 1 pinch Salt
- 3 Zucchini
- Half Onion
- 3 tablespoons Extra virgin olive oil
- 7 oz Scamorza (provolone)
- Half grated lemon peel
Tools
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- Whisk
- Pan 9.5 inches springform
Preparation of the savory zucchini 12-spoon cake
Wash and cut the zucchini into chunks. Slice the onion and let it wilt with a drizzle of oil. Add the zucchini, season with salt and pepper, and sauté for about ten minutes.
Meanwhile, in a bowl, combine the sifted flour with the yeast. Add the milk, vegetable oil, and one egg at a time, adding the next one only after the previous one has been absorbed. Finish with salt and lemon peel.
Line the cake pan with parchment paper. Add the zucchini and diced scamorza to the batter. Pour everything into the cake pan. Preheat the oven to 356°F (180°C), bake, and cook for about 40-45 minutes.
Storage
You can store the cake in the fridge for two or three days.
