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Puffy Zucchini Cake

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Prep Time Cook Time 🍴 Servings
30 min 20 min 1 cake (32 cm ∅)

Ingredients

  • 2 zucchinis
  • 1 tsp garlic powder
  • salt and pepper
  • 145g vegan Philadelphia
  • 1 tbsp pesto
  • 2 circular puff pastry sheets (32 cm ∅)

Instruction

  1. Cut the zucchinis into thin slices and fry them in a pan with a little bit of oil until they are soft. Season with garlic, salt and pepper.
  2. Transfer the zucchini slices into a vertical bowl and add the Philadelphia and the pesto.
  3. Mix everything with a blender. Add salt and pepper to taste.
  4. Place one puff pastry sheet on a baking tray lined with baking paper.
  5. Spread the zucchini cream on the puff pastry sheet and leave a 1 cm border.
  6. Place the second puff pastry sheet on top and press the edges together.
  7. Place a glass in the middle of the puff pastry and cut the puff pastry into slices.
  8. Twist each slice twice or three times.
  9. Bake the cake for 20 minutes at 200˚C (or according to the instructions on the puff pastry wrapper).

Inspiration

  1. Cucina Botanica (Instagram)