The mini savory cakes with zucchini and bacon remind me of summers spent in Tuscany, when my grandmother prepared rustic cakes with fresh produce from the garden. It was not a precise recipe, more an improvisation based on what the land offered. These cakes are my modern interpretation of that memory, adapted to the practicality of the Thermomix® and designed for those with food intolerances. Each ingredient plays a fundamental role. The zucchini, finely grated, gives moisture and a delicate sweetness that contrasts pleasantly with the flavor of the bacon. The latter, cut into small cubes, releases its smoky aroma during cooking, enriching the overall flavor. Rice flour and potato starch are the gluten-free base, ensuring a soft and light texture. The lactose-free hard cheese, grated, adds a touch of flavor and helps to bind the ingredients, while the lactose-free grated cheese on the surface creates a golden and inviting crust. For an optimal result, it is important to grate the zucchini finely and dry them slightly with absorbent paper to prevent the dough from becoming too moist. When adding the solid ingredients in the Thermomix®, make sure they are well distributed in the bowl for even mixing. If you do not have instant yeast for savory cakes, you can use a mixture of cream of tartar and sodium bicarbonate (about 8 g of cream of tartar and 4 g of sodium bicarbonate). For a vegetarian version, you can replace the bacon with sautéed button mushrooms or pitted Taggiasche olives. For a vegan version, you can use soy or almond milk instead of rice milk and replace the eggs with a mixture of chickpea flour and water (about 50 g of chickpea flour and 100 ml of water). You can also add fresh chopped aromatic herbs, such as basil, parsley or chives, for a touch of freshness. A pinch of grated nutmeg enhances the flavor of the zucchini. These mini savory cakes are perfect as a tasty appetizer, accompanied by a glass of fresh prosecco. They can be served warm or at room temperature. They are also great for a Sunday brunch or for an outdoor picnic. They go well with a yogurt and herb sauce or with a simple mixed salad. The cakes can be stored in the refrigerator for a maximum of 2-3 days, in an airtight container. They can also be frozen, once cooled, and thawed at room temperature before reheating them in the oven for a few minutes. The dough can be prepared in advance and stored in the refrigerator for a couple of hours before baking.

Mini Savory Cakes with Zucchini and Bacon

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Description

Ingredients (11 ingredients)

Preparation (5 steps)

Preparation of the ingredients

Mix the liquid ingredients

Add the solid ingredients

Pour the mixture into the tins

Baking in the oven

Finished cooking? Great! 🎉

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