Zucchini cake with tuna
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Very delicious cake. I never have a chance to photo it because every time it disappears very quickly. It”s so juicy, not dry at all. And my husband can eat almost half of the pie at once 🙂
Zucchini cake with tuna
Time needed:
Yields: 8 servings
Ingredients:
- Dough:
- 225 g flour
- 1 tsp. baking powder
- ¼ tsp. salt
- ¼ tsp. sugar
- 75 g butter
- 100 g sour cream
- Filling:
- 1 medium onion
- 1 (~250 g) medium zucchini
- 1-2 carrots
- 1 can tuna
- 2 eggs
- 100 g sour cream
- 100 g cheese, grated
- salt
- black pepper
- curry powder
Directions:
- Place to the blender bowl flour, baking powder, salt, sugar, solf butter and blend till crumbs.
- Pour mixture the bowl, add sour cream and mix quickly.
- Fold dough to the plastic film and chill about 30 minutes.
- Prepare filling: chop onion, grate carrots and zucchini.
- Pour some tablespoons oil to the pan and fry onion and carrots till they become soft.
- Then put zucchini and braise 4–5 minutes more.
- Let cool and mix with canned tuna (pour off water or oil).
- In the other bowl mix eggs with sour cream, salt, pepper and curry.
- Then mix in cheese and braised vegetables.
- Heat oven to 190°C.
- Dough roll out to circle and line with it 26 cm diameter pie dish botton and borders.
- Prick with a fork and bake 10 minutes.
- Then take pie crust from the oven, put the filling and bake again about 20 minutes, till cheese browns nicely.
- Enjoy!
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