Zucchini Torte

Method6 steps

1. 1

   Step 1: Grease a 9×12-inch baking pan with a little of the measured butter supply, keeping the rest for the batter. Set the oven rack in the middle and preheat to 350°F/175°C.

   Uses A little butter for greasing, drawn from the stated ¼ lb plus 4 tbsp supply

2. 2

   Step 2: Trim the ends from the zucchini (1½ lb) and grate it. Place it in a colander and press firmly with your hands or the back of a spoon to remove its juice. Set the well-drained zucchini aside; the drained amount is about 4 cups.

   Uses 1½ lb zucchini, ends trimmed, grated and strained (about 4 cups)

3. 3

   Step 3: Mix all the rice flour (1½ cups), baking powder (½ tsp), baking soda (½ tsp) and the batter’s pinch of salt in a bowl.

   Uses 1½ cups rice flour · ½ tsp baking powder · ½ tsp baking soda · 1 pinch kosher or sea salt for the batter

4. 4

   Step 4: Beat the remaining butter at medium-high speed for a couple of minutes, until creamy. Reduce the speed to low and add the three eggs one at a time. After each egg, beat in about one-third of the dry mixture, using all of it by the final addition. Add the well-drained zucchini and all the sugar (⅓ cup), then beat for about 1 more minute until evenly mixed. Transfer all the batter to the greased pan.

   Uses All butter remaining after greasing, from the original ¼ lb plus 4 tbsp supply · 3 eggs, at room temperature · All the prepared dry mixture from step 3, added in three successive portions · All strained zucchini from step 2, leaving its expressed juice behind · ⅓ cup sugar · The prepared greased pan from step 1

5. 5

   Step 5: Bake on the middle rack for about 40 minutes, until the top is golden and a toothpick comes out slightly moist with crumbs but no wet batter. Remove from the oven and cut into ten to twelve squares.

   Check zucchini torte bake · 40 minUses All the batter and greased pan from step 4

6. 6

   Step 6: Serve the torte hot, warm or cold, plain or with a dusting of powdered sugar. For a savoury topping, season a little crème fraîche with the separate optional salt and pepper to taste and spoon it over the portions. If keeping any torte or serving it cold later, cool it briefly and refrigerate in a covered container within 2 hours of baking.

   Uses All the baked torte from step 5 · Powdered sugar for serving, optional · Crème fraîche for serving, optional · Salt to taste for the optional crème fraîche topping · Pepper to taste for the optional crème fraîche topping