Fridays are perfect days to experiment and try out some new recipe – this time I went creative and decided to give a try to a salty cake. As I have never tried one before than it was quite a challenge to see how it goes and I must say it turned out absolutely wonderful, delicious and so much more easier than I thought! BUT, there is always a catch! The patience! Oh, boy! you need a patience to slice and roll,slice and roll. When I realized that all the slices of the veggies must be the same size I hated myself as I knew it will be a looooong preparation process..and indeed, it took me like an hour to roll it, so not planning to repeat it anytime soon, even if it was one of the most delicious things I have ever made.
As this is recipe is really easy, healthy and delicious than it is an absolute must try! Will positively impress your friends/ family at a dinner/lunch party everyone! And I mean EVERYONE! So here come the recipe.
INGREDIENTS:
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1 puff pastry shell
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2 tablespoons Dijon mustard
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1/2 cup Greek yogurt 0% (I used Fage)
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2 large fresh sage (salvia) leaves, chiffonaded (thinly sliced)
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2 zucchinis
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5 carrots (different colors if you can find them – I didn’t)
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1 eggplant
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drizzle of olive oil
Spiral cake Ingredient list
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1 Preheat oven to 375 F (190 C). Place the pastry in a pie pan and prick several times with a fork.
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2 Spread the mustard and yogurt over the bottom of pie, then sprinkle with sage.
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3 Wash the carrots, eggplant and zucchini and cut in lengthwise strips using a peeler. Cut so as to have always show a small strip of skin for decorative purposes.
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4 Roll a strip of zucchini into a spiral and place in the center of the dish (with the skin of the vegetable up), then surround it with a few strips of carrots and eggplant until reaching the ends of the dish.
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5 Drizzle olive oil over all. Season with salt and pepper if wish.
Spiral cake preparation – step by step
Spiral cake ready to go in the oven
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6 Bake in a preheated oven for 40 minutes.
bake it for 40 minutes
Voilà! It’s ready! take it out, cool it down and enjoy! best in a good company!
For easier reference I am inserting also a printable recipe so you can try it at home and tell me how it went!
- 1 puff pastry shell
- 2 tablespoons Dijon mustard
- 1/2 cup greek yogurt 0%
- 2 large fresh sage leaves, chiffonaded (thinly sliced)
- 2 zucchinis
- 5 carrots (different colors if you can find them)
- 1 eggplant
- drizzle of olive oil
- 1 Preheat oven to 375 F.(190 C) Place the pastry in a pie pan and prick several times with a fork.
- 2 Spread the mustard and yogurt over the bottom of pie, then sprinkle with sage.
- 3 Wash the carrots, eggplant and zucchini and cut in lengthwise strips using a peeler. Cut so as to have always show a small strip of skin for decorative purposes.
- 4 Roll a strip of zucchini into a spiral and place in the center of the dish (with the skin of the vegetable up), then surround it with a few strips of carrots and eggplant until reaching the ends of the dish.
- 5 Drizzle olive oil over all. Season with salt and pepper - if desire.
- 6 Bake in a preheated oven for 40 minutes.
- Takes time and patience to slice in equal strips all vegetables as well as rolling.
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