Rustic Vegetarian Cake with Ricotta Cheese and Grilled Vegetables
The combination of creamy ricotta, charred vegetables, and a variety of fragrant herbs will leave a lasting impression on your family, friends, and visitors.
Course Vegetarian Recipes
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8servings
Calories 360kcal
Ingredients
2cups all-purpose flour
1tablespoon baking powder
1/2teaspoon salt
4eggs
1/2cup olive oil
1/2cup milk
1cup ricotta cheese
1cup grated Parmesan cheese
1zucchini, sliced
1yellow squash, sliced
1red bell pepper, sliced
1red onion, sliced
1tablespoon balsamic vinegar
Salt and pepper to taste
Fresh basil leaves for garnish
Instructions
Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan with butter and flour.
Whisk together the flour, baking powder, and salt in a large bowl.
In another bowl, beat the eggs, olive oil, milk, ricotta cheese, and grated Parmesan cheese until well combined.
Add the wet ingredients to the dry ingredients gradually, stirring until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top.
In a separate bowl, toss the sliced zucchini, yellow squash, red bell pepper, and red onion with balsamic vinegar, salt, and pepper.
Arrange the marinated vegetables on top of the cake batter.
Bake for 40-45 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool for 10 minutes in the pan. After that, place it on a wire rack to cool completely.