Zucchini Corn Cake

For the zucchini corn cake, toast the peanuts in a frying pan without fat, stirring until light yellow. Set aside two tablespoons for sprinkling.

Grind the remaining nuts with the cheese in a food processor. Cream the curd cheese with the whipped cream.

Stir in butter, eggs, then the cornmeal and nut-cheese mixture. Season generously with cayenne pepper, salt and crushed garlic. Cover and let rest for at least 1/2 hour.

Grease a pizza pan (240- 260 mm dia.) and sprinkle with cornmeal. Chop the spring onions into rings, set aside a third of them. Coarsely grate the zucchini, stir into the dough with the onions and herbs.

Pour the batter into the pan, smooth it out and sprinkle with the remaining peanuts.

Bake the zucchini corn cake on the second rack from the bottom in a heated oven at 200 °C for about 40 minutes, until the surface is light brown.

Serve lukewarm or cold sprinkled with the remaining spring onions.

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