Alpine-inspired Savory Vegetable Cake

Ingredients

While the original Handvo is a traditional Indian dish made with lentils and rice, this Alpine-inspired version replaces those ingredients with grated vegetables and Alpine cheese. The spices and herbs are also adjusted to incorporate Alpine flavors, giving the dish a unique twist. We alse have the original recipe for Handvo, so you can check it out.

• 2 cups (250g) grated zucchini 2 cups (250g) grated zucchini
• 1 cup (120g) grated carrot 1 cup (120g) grated carrot
• 1 cup (120g) grated potato 1 cup (120g) grated potato
• 1 cup (120g) grated Swiss cheese 1 cup (120g) grated Swiss cheese
• 1 cup (120g) grated Gruyere cheese 1 cup (120g) grated Gruyere cheese
• 1 cup (120g) grated Emmental cheese 1 cup (120g) grated Emmental cheese
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornmeal 1/2 cup (60g) cornmeal
• 1/4 cup (30g) chopped fresh parsley 1/4 cup (30g) chopped fresh parsley
• 1/4 cup (30g) chopped fresh chives 1/4 cup (30g) chopped fresh chives
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 teaspoons (10g) baking powder 2 teaspoons (10g) baking powder
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper 1/2 teaspoon (2g) black pepper
• 1/2 teaspoon (2g) dried thyme 1/2 teaspoon (2g) dried thyme
• 1/2 teaspoon (2g) dried rosemary 1/2 teaspoon (2g) dried rosemary
• 3 large eggs 3 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 16g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, combine the grated zucchini, carrot, potato, Swiss cheese, Gruyere cheese, Emmental cheese, all-purpose flour, cornmeal, parsley, chives, olive oil, baking powder, salt, black pepper, dried thyme, and dried rosemary.
3. 3.
   In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the vegetable mixture and stir until well combined.
4. 4.
   Transfer the batter to the greased cake pan and spread it evenly.
5. 5.
   Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
6. 6.
   Remove from the oven and let it cool for a few minutes before slicing.
7. 7.
   Serve warm and enjoy!

Treat your ingredients with care...

• Grated zucchini — Squeeze out excess moisture from the grated zucchini before adding it to the batter to prevent the cake from becoming too wet.
• Swiss cheese — Use a high-quality Swiss cheese for the best flavor and texture.
• Gruyere cheese — If Gruyere cheese is not available, you can substitute it with another Alpine cheese like Appenzeller or Raclette.

Tips & Tricks

• For added flavor, you can sprinkle some grated cheese on top of the cake before baking.
• Serve the vegetable cake with a dollop of tangy yogurt or sour cream for a creamy contrast.
• Feel free to add other grated vegetables like bell peppers or onions for extra texture and flavor.
• Leftovers can be refrigerated and reheated in the oven for a quick and delicious meal.
• Experiment with different herbs and spices to customize the flavors according to your preference.

Serving advice

Serve the Alpine-inspired savory vegetable cake warm as a main dish. It pairs well with a side of fresh salad or steamed vegetables.

Presentation advice

Garnish the vegetable cake with a sprinkle of fresh herbs, such as parsley or chives, to add a pop of color. Cut it into wedges and arrange them on a platter for an appealing presentation.