A savory cake impresses on paper. In reality, it’s a mixing bowl, a whisk, and twenty-five minutes of prep for something that comes out of the oven puffed, golden, and fragrant with melted cheese. No special technique, no hard-to-find ingredients — just the right ratio of zucchini to batter.
Ingredients :
- Zucchini (3 medium) — They bring moisture and softness to the batter — without them, the cake would be dense and dry the next day. Choose medium zucchini: large ones accumulate too much water and sometimes develop slight bitterness. The peel can stay if they are fresh; it disappears during cooking and adds nice color.
- Fresh mozzarella (200 g) — This is the ingredient that creates the melty pockets and the character of the cake. Get a ball of fresh mozzarella rather than the pre-shredded version, which contains anti-caking agents and melts much less well. Cut it into small cubes about 1 cm so it’s distributed throughout the mass without forming a central block.
- Turkey ham (200 g) — It provides a salty, protein-rich note without overpowering other flavors. Buy it in thick slices from the deli or supermarket and cut it into irregular dice yourself — it’s faster and gives more chew than pre-packed small pieces. Smoked version works well too, with a slightly more intense profile.
- Grated cheese (80 g) — It plays a double role: it enriches the batter from within and forms the golden crust on top during baking. Emmental or Comté grated work well. Avoid the low-fat version — it melts less well and browns little, depriving the cake of its crispy top.
