ZUCCHINI CAKE
Cucina Povera:
Tuscan Peasant Cooking
by Pamela Sheldon Johns
‘Scarpaccia’
Renza del Bianco shared this recipe, which falls between a sweet and a savory dish, and is a typical dessert from the Versilia coast. It's ideal to make in summer when the zucchini harvest is in.
Makes 1 (10-inch) cake; serves 10 to 12
INGREDIENTS
• Olive oil and dried bread crumbs or flour for pan
• 1 1/3 cups unbleached all-purpose flour
• 1 1/3 cups sugar
• 2 large eggs, beaten
• 1/4 cup extra-virgin olive oil
• Pinch of salt
• 6 to 8 leaves fresh basil, minced
• 1 pound zucchini, thinly sliced crosswise
DIRECTIONS
Preheat the oven to 375°E Lightly oil a 10-inch springform pan and dust it with bread crumbs; knock out the excess.
In a large bowl, combine the flour, sugar, eggs, olive oil, basil, and salt. Stir until well blended. Add the zucchini and stir well. Scrape into the prepared pan and smooth the top.
Bake for 45 minutes, or until the edges pull away from the sides of the pan and a knife inserted in the center comes out clean. Let cool completely on a wire rack. Cut into wedges to serve.
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