Upside-down zucchini and speck cake

If you’re a fan of both sweet and savory flavors, then you’ll love this delicious upside-down and speck cake. With the perfect balance of sweet and salty, this cake is sure to tantalize your taste buds like never before.

In case you’re wondering, speck is a type of cured ham that originated in Italy’s South Tyrol region. It’s seasoned with a blend of herbs and spices, then smoked with beech wood to give it a distinct taste and aroma. You can find speck in most delis or specialty stores, but if you can’t find it, you can always substitute it with prosciutto or pancetta.

Now, let’s talk about the zucchini. Zucchini is one of those versatile vegetables that lends itself well to both sweet and savory dishes. In this cake, we’re going to use grated zucchini to add some moisture and texture to the batter. You’ll also get an extra dose of vitamins and fiber, making this cake a healthier option compared to other desserts.

Ingredients:

For the topping:

– 2 small zucchinis, thinly sliced
– 6-8 thin slices of speck
– 1/4 cup brown sugar
– 1/4 cup unsalted butter
– Salt and pepper to taste

For the cake:

– 1 1/2 cups all-purpose flour
– 1/2 cup almond flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup milk
– 1 cup grated zucchini

Instructions:

1. Preheat your oven to 350 degrees F (175 degrees C).

2. In a small skillet, melt the butter over medium heat. Add the brown sugar, salt, and pepper and stir until the sugar has dissolved. Add the zucchini slices and speck slices, and cook for a few minutes until the zucchini has softened and the speck is slightly crispy. Remove from heat and set aside.

3. In a medium-sized bowl, mix together the flours, baking powder, and salt.

4. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, and beat until well combined. Add the vanilla.

5. Slowly beat in the flour mixture alternately with the milk, starting and ending with the flour mixture.

6. Fold in the grated zucchini.

7. Grease a 9-inch cake pan and arrange the zucchini and speck slices in a decorative pattern in the bottom of the pan. Pour the cake batter over the top.

8. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Cool the cake in the pan for 10 minutes before turning it out onto a serving dish. Serve warm or at room temperature.

In conclusion, this upside-down zucchini and speck cake is a perfect blend of sweet and salty flavors that’ll leave you wanting more. With the addition of zucchini, you won’t feel too guilty indulging in this cake. Plus, it’s a great way to use up any extra zucchini you might have lying around in your kitchen. So give this recipe a try, and impress your friends and family with this unique and delicious cake!