Warm Saffron Zucchini Saffron Cake

Another Christmas is coming to an end and one of the biggest headaches in all households is to what to serve to all our family members for the best New Year’s Eve dinner ever. A special day surrounded by all your family where the entrées before the main course play a starring role.

Entrées are very personal and delectable, so today we’re bringing you the recipe for a warm saffron zucchini cake which will not disappoint your dinner guests due to the fusion of flavours and temperatures on the palate.


Warm Saffron Zucchini Cake Ingredients

4 zucchinis

2 eggs

100 g full-cream milk

70 g flour

20 g olive oil

11 g yeast

Salt to taste

Few strands of saffron

Grated nutmeg

50 g parmesan cheese


Warm Saffron Zucchini Cake Method 

Preheat oven to 200 degrees whilst we start preparing the recipe.

Place the saffron strands in the mortar and crush. Once crushed, add the milk and mix.  Also, sieve the flour with the yeast, and add salt to taste.

Beat the eggs until stiff, then add the oil (similarly butter can replace the oil if so desired), next add the milk with the saffron, a pinch of nutmeg and whisk all together. Once made the mixture is made, gradually add the flour and continue to stir.

It’s time to start with the zucchini.  Peel and cut the zucchini into very fine slices and then add those slices into the mixture in the mixing bowl so that the zucchini are well moistened.

Grease a baking tin and pour the entire mixture into that tin and using a spatula spread the zucchini so that they are uniform and even.

Once the mixture is spread in the baking tin, sprinkle cheese on top and bake for 40-45 minutes.

Serve this delicacy warm and your dinner guests won’t forget this delicious entrée which they started the new year off with.


Are you game to include this dish in your New Year’s Eve dinner?  Tell us about it on our Antonio SotosFacebook, Twitter and Instagram social networks.

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