Spring Cake with Mascarpone and Zucchini, a savory cake ideal to share at a casual dinner, perfect for picnics.
Soft just right.
And it’s perfect to customize, because, in this recipe, you can add the vegetables cut as you prefer and also include other dry ingredients such as ham cubes, bacon, or salami or previously blanched peas and asparagus.
However, carrots and zucchinis, if added to the recipe as I will show you, don’t need any pre-cooking.
The dough is worked all in one bowl, and one of the characteristics is the mascarpone as an ingredient that will make the cake even more appetizing.
If you have leftover zucchinis and don’t want to cook them, try them in the version I will leave below.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 8-inch diameter round pan
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 zucchini
- 1 carrot
- 8.8 oz mascarpone
- 3/4 cup sunflower oil
- 1.6 cups all-purpose flour
- 1 tbsp instant yeast for savory preparations
- 1 pinch fine salt
- 2 eggs
Tools
- 1 Bowl
- 1 Knife
- 1 Cutting Board
- 1 Pan
- 1 Electric Whisk
Steps
To make the Spring Cake with Mascarpone and Zucchini, first focus on the vegetables because it will be the only challenging task of the recipe.
Trim the zucchinis by removing the ends after washing them.
Slice them very thinly.
My advice is to slice them with a mandoline or a vegetable peeler.
Let them rest in a bowl with cold water.
Then trim the ends from the carrot, peel it, and slice it thinly like the zucchini.
Let rest in a bowl with cold water.
In a bowl, combine the mascarpone with the eggs, grated cheese, and salt.
Then add the yeast and flour.
Pour the oil and start mixing with a spoon or with the help of electric beaters, until you obtain a thick but creamy mixture.
Pour into a slightly greased and floured pan.
Level with a spatula.
I chose to form small circles with the vegetables by rolling them up.
I then inserted them into the batter gently, on the surface, making sure to fill all the spaces.
You can also pour a first layer of batter into the pan, add some of the vegetables, and cover with the remaining batter, then decorate the surface with the remaining zucchini and carrots.
Bake in a preheated ventilated oven at 350°F for 35 minutes.
Do the toothpick test before removing the cake from the oven and let it cool for at least 15 minutes before removing from the pan.
The Spring Cake with Mascarpone and Zucchini can be stored, covered, in the refrigerator for up to 4 days after baking.
