Scarpaccia viareggina - Italian courgette cake
This simple Italian courgette cake recipe may sound a little unusual at first, but this sweet, moist bake is fantastically more-ish.
Ingredients
Scarpaccia viareggina
- 520g of courgette , thinly sliced
- 2 eggs
- 460g of plain flour
- 200ml of milk
- 250g of granulated sugar
- 4 tbsp of extra virgin olive oil
- 1 vanilla pod, seeds only
- 5 basil leaves
- 1 pinch of salt
- icing sugar, for dusting
Method
1
Preheat the oven to 170°C/gas mark 5
2
Put the thinly sliced courgettes on a kitchen towel and season with a pinch of salt. Leave them aside for about one hour to lose a bit of their liquid that could make the cake too wet
3
Whisk the eggs with the sugar, extra virgin olive oil, milk, flour and vanilla seeds. Gently add the courgettes and basil leaves
4
Grease a 25x40cm baking tin with extra virgin olive oil and scoop the batter inside
5
Bake in a preheated oven for about 45–50 minutes or until golden. Let the scarpaccia cool down, then cut it into scares and serve dusted with icing sugar
Discover more:
Go to Comments
Scarpaccia viareggina - Italian courgette cake
