Savory Ricotta Zucchini Cake with Saffron
Italian savory plum cake combining creamy sheep's milk ricotta with finely shredded raw zucchini, saffron, and fresh basil. Mixed flour, eggs, and instant yeast create a tender crumb that rises during baking. Serve warm or chilled as an appetizer, light lunch, or snack.
Ingredients
- 2 ½ cups all-purpose flour, none
- 1 ¼ cups fresh sheep's milk ricotta, siftedcow's milk ricotta1:1none
milder flavor
- 11 oz zucchini, finely shredded, raw
- 3 eggs, beaten
- 1 packet instant yeast for cakes and savory pizzas, none
- 1 packet saffron threads, none
- 1 tablespoon extra virgin olive oil, none
- fresh basil, hand-torn leaves(optional)
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Mix flour with beaten eggs using a stand mixer, bread machine, or by hand
- 2
Add sifted ricotta and continue mixing until homogeneous
- 3
Fold in finely shredded raw zucchini
- 4
Add salt, hand-torn fresh basil leaves, saffron, and instant yeast
- 5
Transfer batter immediately to preheated oven
- 6
Bake at 350°F for 30 minutes until set
- 7
Cool completely before serving, optionally chilled
Tips
Batter must go directly into preheated oven to allow yeast to rise during baking
Ricotta must be sifted to prevent lumps in final texture
Good to Know
Cover and refrigerate up to 3 days. Best served chilled.
Prepare batter up to 2 hours ahead, refrigerate covered, then bake immediately before serving
Slice warm or chilled as appetizer, light lunch, or snack. Pairs with fresh greens or soup.
Common Mistakes
Do not delay transferring batter to oven to avoid dense cake from yeast activation outside oven
Do not skip sifting ricotta to avoid lumpy texture in final crumb
Substitutions
milder flavor