This recipe represents a new chapeter of my life. In the past months, I’ve been going through several ups and downs, I moved to a new apartment, entered the corporate world and deeply thought about what I wanted to do with my life. Not that I have an answer now, but at least I understood that it’s worth it, always, to follow your passions, even when time (apparently) seems limited. No excuses accepted, but the truth is that I simply didn’t have enough strenght to commit myself to my blog. This recipe, since it’s a cake but not the usual sweet one, it perfectly describes how certain periods of life are nothing but bittersweet. It’s time to come back. This is a new, fresh, enchanting beginning for me and Scarpettalpomodoro. I would encourage you to prepare this recipe for a chill night - slice the cake and eat it in front of a great movie. Put lots of fresh veggies in, a bit of love and get creative with the decoration. Live to cook, cook to live, whatever you think it’s best, just make sure to use cooking as a way to explore new ways of creating beauty, stimulate your inner self and demonstrate your love for yourself and others.
1. Use a cutting board and separately cut the peppers, zucchini and mashrooms in slices.
2. Drizzle some oil in a pan and start cooking the peppers, adding a bit of salt as well.
3. Once the peppers are ready, put them on the side in a bowl and cook the mushroom in the same pan, drizzling some oil and adding a bit of salt.
4. Repeat the same procedure with carrots and zucchini.
5. Now that all the veggies are cooked and put on the side, it’s time to prepare the dough for your savory cake. In a big (cleaned) bowl put the flour, yeast and a bit of salt. In antoher bowl, put the eggs, milk and sunflower oil.
6. Mix all the ingredients from the second bowl (eggs, milk and sunflower oil).
7. Once the eggs are well mixed with milk and oil, add the liquids to the bowl with flour and yeast and create an homogeneous mix.
8. Put all the cooked veggies into the bowl with the dough and gently mix with a spatula. Leave a bit of veggies on the side to make the final decoration.
9. Use a baking pan and pour all the ingredients inside. If it’s not “non-stick”, oil the pan before putting the mix inside.
10. Get creative and decorate your cake with the veggies that you previously put on the side. And…it’s finally time to bake!
11. Bake 180 °C per 50 minutes. Let it cool down, serve and enjoy!
Unfortunately I didn’t have fresh basil in-house, but I recommend to add a few leaves if you have it - It would give the cake an even fresher flavor. Also, you can use alternative veggies from the ones I used - just make sure they are fresh and colorful, but also slice them all as well, you don’t want to have big chunks of veggies in your cake.