Savory cake with reblochon, carrots and zucchini

Ingredients

• 100 g Farm reblochon (cut into medium-sized cubes)
• 3 unités Carrots (peeled and coarsely grated)
• 2 unités Zucchini (grated (round or classic type))
• 50 g Grated cheese (optional) (to add flavor, can be Gruyère)
• 200 g All-purpose flour (sift to avoid lumps)
• 1 sachet (10 g) Baking powder
• 1 cuillère à café Ground cumin
• 1 cuillère à café Dried thyme
• ½ cuillère à café Black pepper (freshly ground preferably)
• ½ cuillère à café Salt
• 150 ml Milk
• 3 unités Eggs
• 1 cuillère à soupe Fresh mint (finely chopped)
• 1 cuillère à soupe Fresh parsley (finely chopped)
• 20 g Butter (to grease the pan)

Instructions

1. Prepare the vegetables and cheese

   Grate the reblochon (or cut it into small cubes), grate the carrots and zucchini. Set aside in a bowl.

   Time: PT10M

2. Mix the dry ingredients

   In a second bowl, sift the flour, add the baking powder, cumin, thyme, pepper and salt. Mix well.

   Time: PT5M

3. Prepare the liquid mixture

   In a bowl, beat the 3 eggs, then incorporate the milk while whisking lightly.

   Time: PT5M

4. Combine the two mixtures

   Pour the liquid mixture over the dry ingredients, mix quickly to avoid lumps, then add the grated vegetables and cheese.

   Time: PT5M

5. Add the fresh herbs

   Add the chopped mint and parsley, mix one last time.

   Time: PT2M

6. Prepare the pan

   Generously butter the loaf pan, then lightly dust with flour. Tap to remove excess.

   Time: PT2M

7. Baking

   Preheat the oven to 180°C. Pour the batter into the pan and bake for 45 minutes. The cake should be golden and a knife tip inserted should come out dry.

   Time: PT45M

   Temperature: 180°C

8. Rest and unmold

   Let the cake rest 10 minutes in the pan, then unmold onto a rack and slice.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Farm reblochon: Camembert, Brie
• Instead of Carrots: turnips, parsnips
• Instead of Zucchini: summer zucchini, yellow squash
• Instead of Grated cheese (optional): grated Emmental, grated Comté
• Instead of All-purpose flour: whole wheat flour
• Instead of Baking powder: baking soda + vinegar
• Instead of Ground cumin: ground coriander
• Instead of Dried thyme: herbes de Provence
• Instead of Black pepper: white pepper
• Instead of Salt: sea salt
• Instead of Milk: light cream, almond milk
• Instead of Eggs: silken tofu (for veg version)
• Instead of Fresh mint: basil
• Instead of Fresh parsley: coriander
• Instead of Butter: vegetable oil

Equipment Needed

• Cheese or vegetable grater
• Chef's knife
• Cutting board
• Two mixing bowls
• Whisk or fork
• Measuring spoons
• Loaf pan
• Oven
• Kitchen gloves

Critical Steps — Do Not Skip

• Grate the vegetables without over‑grating to retain crunch.
• Incorporate the liquid mixture into the dry ingredients in several additions to avoid lumps.
• Do not over‑mix after adding the cheese so it retains its pieces.
• Bake at 180°C for 45 min, check doneness with the tip of a knife.

Chef Tips from the Video

• Let the reblochon sit at room temperature for 10 min before cutting to obtain cleaner cubes.
• Add a pinch of grated nutmeg for an extra aromatic note.
• Serve the cake warm with a vinaigrette green salad for a complete meal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap each slice in cling film then freeze up to 1 month.

Room temperature: At room temperature, the cake keeps for a maximum of 1 day.

Make-Ahead Tips

• Prepare the batter the day before, cover it with plastic wrap and refrigerate; bake the same day.
• Fresh herbs can be chopped in advance and kept in the refrigerator in a small airtight container.