Courgette Ricotta Cake


  • 2 tablespoons olive oil
  • 3 rounded cups grated courgettes
  • 2 cloves garlic, finely chopped
  • 2 teaspoons finely grated lemon rind
  • 4 Henergy Cake Free Eggs, lightly whisked
  • 200g ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 100g feta cheese, crumbled
  • 1 cup self raising flour
  • 1 small red onion, thinly sliced into rings


  1. Preheat the oven to 180 C. Grease and line a 22cm spring form cake tin.
  2. Heat the oil in a large frying pan over a medium heat. Add the courgette, garlic and lemon and cook for 4-5 minutes, stirring at times.
  3. Season generously with salt and freshly ground black pepper.
  4. Mix the eggs, ricotta, Parmesan and feta in a bowl. Mix in the courgettes and then the flour.
  5. Pour the mixture into the cake tin, smoothing the surface.
  6. Arrange the onion slices over the cake.
  7. Bake for 30-40 minutes until the cake feels firm and has started to colour.
  8. Serve warm or at room temperature.

Serving Suggestions

  1. 6