Zucchini Blossoms Curry Cake

by Anna on May 28, 2010

in Vegetarian

Finally… freaking finally, its Friday, I was doing a count down since Wednesday to tell you the truth. It’s going to be a long weekend and man…. How different it is from NY. Usually a long weekend in NY the city is so full that you feel invaded. The restaurants are crowded and you have to fight with people for a taxi. Today I went out in the morning and it looked like a ghost town, I can swear I saw tumbleweeds rolling in front of my car.  Heck I was happy, have this lovely place all to myself. How about that? There is a new place that opened in Malibu that we want to check and I’m with my fingers crossed that it won’t be too crowded. It’s actually a place from NY “Café Habana” If you are in NY you have to check it out. It’s great. But find a little spot in that place was a nightmare. So I’m hopping that the one they just opened here in Malibu will be okay this weekend. Now let’s talk about food, I’m in a zucchini frenzy lately, so in love with it. And they look so awesome in the FM that I can’t resist them. So please bare with me.

Zucchini Blossoms Curry Cake

  • 3 Medium green zucchinis grated
  • 1 bunch of zucchini blossoms 6 to 8
  • 3 eggs
  • 6 tbsp (100 ml) milk
  • 6 tbsp (100 ml) olive oil
  • 1-½ cups of flour
  • 1¼ cups grated mild cheddar cheese
  • 1 tbsp baking powder
  • 1 tbsp curry powder
  • 1 cube of vegetable broth
  • 1 small onion chopped
  • 1 garlic minced
  • 1 teaspoon red chili flakes
  • Salt and pepper

Pre-heat the oven to 350F. Butter and flour a removable bottom cake pan.

Grate the zucchinis into thin ribbons. First sauté some aromatics (minced garlic, chopped onions, red chili flakes, curry powder and the vegetable cube) the secret with curry powder is that you have to let it mingle with the aromatics for at least 2 to 3 minutes. Then add the zucchinis ribbons and sauté lightly (not for to long) Remember they are going to be on the oven. You don’t want them to melt and disappear. Set them aside to cool down.

Combine the eggs, milk, and olive oil in a large bowl and beat together. Add the flour and grated cheese. Season with salt and pepper stir to combine. Gently fold the baking powder. Add the zucchini mixture and fold. Transfer to the prepared pan; arrange the zucchini blossoms on top drizzle with a bit of olive oil and bake for 40 minutes (350F) let cool before removing from backing tray.