Preparation time: 35 mins
Cooking time: 12 mins
Soignon’s ripened goat cheese log
or Sainte Maure log 4 oz (110 g)
Zucchini cut in cubes 4,5 oz (130 g)
Chorizo en cubes 2 oz (60 g)
Flour 4 oz (110 g)
Almond powder 2 oz (60 g)
Baking powder 1 teaspoon
Liquid cream 3 fl oz (8 cl)
Olive oil 3 tablespoon
Melted butter 1,7 oz (50 g)
Red oignon chopped 1/2
Salt 2 pinches
Mix in a bowl the flour, almond powder, baking powder, salt, and pepper.
Add the melted butter, cream, eggs, crushed garlic and red onion.
Mix gently to avoid making lumps.
Stove zucchini and sausage in olive oil, then drain.
Add to cake batter.
Mix gently by adding the goat cut into small pieces.
Bake at 180 ° C (350° F) for 12 minutes.