Courgette cake with hüttenkäse

Name: courgette cake with hüttenkäse
Cook time: 15 min
Total time: 50 min
Yield: 4
Ingredients: 225 g self raising flour; 2 tl baking powder; 1 egg; 4 el Pesto; 250 g zucchini coarsely grated; 200 g hüttenkäse 1 tray; 75 g semi sundried tomatoes in small pieces; chili pepper grinded

A tasty recipe. The main course contains the following ingredients: self-rising flour, baking powder, egg, pesto, zucchini (coarsely grated), cottage cheese (1 tray), semi-sundried tomatoes (in small pieces) and chilli (ground).

Ingredients

Kitchen Stuff

cake mold content 1 liter

Directions

Preheat the oven to 200 ° C. Sift the flour with the baking powder and 1/2 tsp salt over a bowl. Make a well in the middle.
In a different bowl, stir the egg with the pesto with a fork and mix in the zucchini, cottage cheese, to and to taste chilli.
Pour the zucchini mixture into the dimple of the flour mixture and mix everything with the fork into a slightly lumpy batter. Stop stirring as soon as no flour is visible.
Put the batter in the greased cake tin. Put the mold on the rack in the middle of the oven and bake the cake in approx. 35 min. Until done and golden brown. The cake is cooked when a saté stick in the middle comes out dry again. Turn the cake on a dish and serve it lukewarm. Tasty with a salad of carrot corn and stuffed peppadew.