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Courgette, Tomato & Paprika Cake

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“A lovely summer veggie meal, serve hot or cold with a leafy salad.”
READY IN:
1hr 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 180°C/gas 4. Place the courgettes in a bowl with the onion & garlic & mix well.
  2. In a small bowl, mix together the paprika, eggs and olive oil with a whisk. Season and stir in the flour and baking powder to make a smooth, thick batter. Mix the batter into the grated courgette mixture.
  3. Heat a 20cm non stick ovenproof frying pan over a medium heat with a drizzle of olive oil. Add the courgette mixture; top with the chopped tomatoes and cook for 5-6 minutes on the hob, then transfer to the oven and bake for about 1 hour or until golden and firm to the touch.
  4. Remove from the oven and gently ease the cake out of the pan.

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