The days get longer and the sun begins to warm up. We want summer and even our culinary habits change .. the oven is used in winter, now we prefer to keep the house cool without giving up our pampering. So I tried to make a cake in a skillet, very fast, in just 30 minutes it is on the serving plate, and judging by the time it remains on the plate I would say very good. Do you want to try?
Preparation time 30 minutes
Ingredients
- 1 apple
- 1 pear
- 172 zucchini
- 150 gr. flour
- 70 gr. brown sugar plus 2 spoons for the skillet
- a knob of butter
- 60 ml sunflower oil
- 150 ml milk
- 1 vanilla bean
- 1 egg
- bio lemon zest or lemon juice
- 1 tea spoon baking powder
Method
Wash and peel the fruit, then cut it into slices or washers and set aside. Sprinkle with lemon juice so as not to darken the fruit
Break the egg into a bowl, add the sugar and whisk until the mixture becomes frothy. Then add the oil, milk, vanilla seeds and mix well.
Sift the flour with the baking powder and a pinch of salt over the mixture; make it absorbable by mixing from bottom to top until the mixture is homogeneous and smooth.
Grease a non-stick skillet then sprinkle it with two tablespoons of brown sugar.
Arrange the fruit and vegetables trying to create a captivating design (when you sauté the cake the bottom will be the top of the cake) and gently cover with the mixture.
Put the skillet on medium heat to prevent the cake from burning, cover with a lid and cook for 15/20 minutes. Turn the cake onto a plate and sprinkle with a little icing sugar.
Note
Also try to prepare it with cherries, left whole and pitted, or with sliced peaches or apricots, with pineapple and even with courgette flowers. Superb!
