Today we bring you a classic of the recipes, the vegetable cake. A really fantastic way for the whole family to eat vegetables, since parents are the first ones who have to eat a lot of vegetables, because they are an example to follow since children imitate them in everything.
It's a very simple recipe to prepare, and you can also leave this vegetable cake made in advance. This time we have used baby peas and frozen green beans, but you can use whatever vegetables you have. This cake is a great "fridge cleaner", since you can use almost everything.
- 1 zucchini
- 3 carrots
- 150 g of frozen baby peas
- 150 g of frozen green beans
- 1 onion
- 4 eggs
- 200 ml of liquid cooking cream
- Extra virgin olive oil
- Salt to taste
- Freshly ground black pepper
Peel the onion and cut it into thin slices. Wash the zucchini very well under running water, cut off the ends and cut into half slices. Put both the onion and the zucchini to poach in a pan with extra virgin olive oil. We reserve.
Peel the carrots and cut them into small cubes, cook them in water for about 8 minutes and then cook the peas and beans separately. Cool under running water to stop the cooking and drain.
Beat the eggs in a large bowl, add the liquid cream and beat with a pinch of salt and pepper. Add the zucchini and onion, as well as the cooked vegetables.
Pour this mixture into a long, plum cake-type mold. If it is not made of silicone, grease it with a little oil or butter to prevent it from sticking. Put it in the oven preheated to 160 º C about 40 or 45 minutes, check that it is cooked by pricking it with a skewer, if this comes out clean, it is ready.
You can serve it hot or cold with some fried tomato sauce.