Vegetable Cake | The Olive Oil Source

Vegetable Cake

March 01, 2012

– by Sophie Le Doré

Spring is in the air, and that makes me think of family picnics back home in the Haute Savoie, France. Our backpacks were always full of delicious things that were an inspiration to keep climbing higher and higher. It’s amazing how good things taste after a challenging hike at a high altitude, wouldn't you agree?

For 6 people

Preparation time: 20 minutes


    2 carrots, diced
    ½ cup of fresh peas
    2 zucchini, diced
    1 red pepper, cut in thin strips
    1 garlic clove, minced
    ¼ cup of The Olive Oil Source mild extra virgin olive oil
    ¼ cup of milk
    ¼ cup of Ricotta
    ½ cup of grated sheep cheese
    2 tablespoons + ½ cup of flour
    ½ cup softened butter
    4 eggs, separated
    2 ½ teaspoons baking powder
    ½ teaspoon nutmeg
    A pinch of turmeric
    Salt, pepper to taste


Cook the carrots and peas in salted, boiling water for 5 minutes; then add the red peppers and zucchini and continue boiling for another 5 minutes. Drain carefully.

Quickly sauté the vegetables with the garlic and olive oil in a frying pan.

Heat the milk with the Ricotta, then add the grated sheep cheese, stirring until it melts. Set it aside.

Dust the vegetables with 2 tablespoons of flour. Set them aside.

Heat the oven to 375°F.

In a large mixing bowl, beat the butter and egg yolks. Gradually add the milk mixture and ½ cup of flour mixed with baking powder, nutmeg, turmeric, salt, and pepper.

Carefully add the vegetables to the batter.

Separately beat the egg whites with a pinch of salt. Carefully add them to the batter.

Put the batter in a well-oiled cake pan and place in the oven for 1 hour. Let cool and remove from the pan.

Serve with a green salad and vinaigrette.