This cake, called scarpaccia, is typical of Tuscany (Italy). It can be served as a starter or as a dessert all year round. Scarpaccia is made mainly with zucchini.
A soft and delicious cake, perfect in summer, the season when zucchini are abundant! It is best served at room temperature.
Ingredients:
Serves 6 – Preparation time 20 minutes – Baking 45 minutes
- 250g small zucchini
- 1 large egg
- 15 cl (about 10 tablespoons) of milk
- 100g sugar
- 200g flour
- ½ sachet of baking powder
- 3 tablespoons of olive oil
- Icing sugar for decoration
Method:
Step 1: Wash the zucchini well, cut them into quarters lengthwise, then into thin slices.
Step 2: Whisk the egg with the sugar.
Step 3: Add the oil and milk.
Step 4: Stir in the flour and baking powder.
Step 5: Preheat the oven to 180°C.
Step 6: Pour the batter into a rectangular tin lined with parchment paper.
Step 7: Bake for about 40 minutes: the cake should come out just lightly golden.
Step 8: Let cool slightly before turning out of the tin.
Step 9: Dust with icing sugar.
Step 10: Cut into squares and serve warm or at room temperature.
Buon appetito!
Scarpaccia variation:
With pine nuts: scarpaccia is sometimes enriched with pine nuts. Add about 60g to the batter just before pouring it into the tin.
Also discover: chichi fregi
