Vegetable and Grana Padano sponge cake
| Difficulty
Facile
|
Preparation  50 min
|
Servings for  4 people
|
Chef Danilo Angé
Ingredients
250 g flour
250 ml skimmed milk
60 g Grana Padano over 16 months
1 packet baking powder for savoury cakes
300 g courgettes or any other seasonal vegetable
50 g Greek skimmed yoghurt
Pinch of salt
Preparation
Wash the courgettes and grate them. Combine all the ingredients together. Pour the mixture in a parchment lined loaf-tin (about 20 cm) and bake at 160° C for 35 minutes. Or you can use small, individual loat-tins, reducing the baking time accordingly.
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