If you are looking for a way to transform humble garden vegetables into something elegant, effortless, and incredibly delicious, the Savory Zucchini & Parmesan "Invisible" Cake is about to become your new favorite recipe.
The name "Invisible Cake" (or Gâteau Invisible) comes from the clever ratio of vegetables to batter. By slicing the zucchini into paper-thin ribbons, they soak up the savory custard, almost "disappearing" into the cake as it bakes. What remains is a beautifully layered, melt-in-your-mouth texture that feels much more indulgent than it actually is. It’s a brilliant way to use up a summer harvest or to sneak some extra greens onto the table in a way that everyone—even the picky eaters—will ask for seconds.
The Ingredients
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4 Medium Zucchini: Fresh and firm are best for thin slicing.
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2 Large Eggs: To bind the layers together.
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100g All-Purpose Flour: Just enough to create a delicate structure.
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1 Sachet (approx. 11g) Baking Powder: This keeps the cake from feeling too dense.
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100ml Milk: You can use whole or semi-skimmed.
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50ml Extra Virgin Olive Oil: For that authentic Mediterranean aroma.
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60g Grated Parmesan: This provides a salty, nutty depth of flavor.
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Seasoning: Salt and freshly cracked black pepper.
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Optional Aromatics: A pinch of Herbes de Provence or finely chopped fresh basil.