Scarpaccia viareggina - Italian courgette cake

Serves 10
60 minutes

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