Courgette Cake
Ingredients
For the cake dough:
- 140 g butter
- 75 g icing sugar
- 250 g T55 flour
- 25 g ground almonds
- 1 egg
- A pinch of salt
For the herb flan:
- 300 g spinach
- 50 g tarragon
- 2 courgettes
- 150 g silk tofu
- 10 g salt
- 10 g sugar
- 2 eggs
- 260 g cream
- 40 g butter
- 40 g ground almonds
Courgette compote:
- 3 beautiful courgettes
- 50 g butter
- Salt and pepper
Assembly of cake:
- 2 beautiful yellow courgettes
- 2 beautiful green courgettes
- 20 g butter
Instructions
For the cake dough:
In a mixing bowl, add butter (cut into small cubes) and sugar, mix with fingers. Add egg, flour, ground almonds, lemon zest and mix with spatula. Take care not to over mix. Roll the dough out to 2 mm between two baking sheets and cut out a 26 cm disc (2 cm for the edges). Remove paper from the top and place dough with bottom paper into baking tin. Press edges (2 cm) firmly onto form. Pierce the bottom of cake dough with fork several times and bake 5 minutes at 160 °C.
For the herb flan:
Heat butter. Lightly sauté spinach and courgette. Purée with a hand mixer. Fold eggs, cream, hot butter, silk tofu, tarragon, and almonds under. Mix again for 2 minutes. Pour through a fine sieve. Place filling into a baking tin lined with baking paper, smooth with a spatula to remove air pockets, and steam at 100 °C for 15 minutes (if you don’t have a steamer, cook at 100 °C for 30 minutes in the oven). Leave to cool and then stir. Feed into a piping bag and fill the cake dough to about 3/4.
Courgette compote:
Peel the courgettes and dice. Melt butter in a big pot and add the courgettes and a splash of water. Fry the courgettes until crisp. Place cubes into the centre of the cake and form a dome in the middle.
Assembly of cake:
Halve the courgettes lengthwise. With a vegetable, slicer cut the courgettes into thin slices. Assemble the cake by arranging the courgettes in a circle, row for row, alternating the colours. Form a small blossom in the centre and brush it with melted butter. Bake the cake for 5 minutes at 180 °C and serve immediately with sherry-vinegar cream or courgettes-coulis made from the peel and the rest of the courgettes.