This Ricotta and Vegetable Cake is a Summer Celebration – Wired PR Lifestyle Story
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There’s this window in the summer months, especially when my vegetable entries quadruple. I eat heirloom tomatoes every day, my salads are filled to the brim fresh green market, and the basil becomes abundant. To celebrate the end of the golden hour, I wanted to create something that would make the products of the season shine and take center stage on a plate. Of course, the only way to know anything about celebrating is food, so I took a trip to the weekend farmers market, picked up my favorite vegetables (all light and colorful), and just came home. it could have been the easiest but most spectacular centerpiece of the dinner. Serve with this vegetable cake simple salad and may still win the award for best summer meal.
While this season of the year is dominated by tomatoes (hello, inheritance!) I wanted to use other seasonal gems. We’re still picking plenty of asparagus here in Chicago, and this is the time for some zucchini and pumpkins as well. A little pea and radishes, these vegetables all work together to offer a wide range of flavors that combine very well with many textures to create something delicious in between.
Now, of course, I bet you’re wondering, what’s going on under that vegetable mess? Only the sweetest and juiciest filling of ricotta and cheddar.
While this cake may look stylish, it is very easy to put together. The filling is made with ricotta, cheddar cheese, egg, garlic, lemon zest and thyme. The chard adds a nice zing to the otherwise smooth ricotta, and the garlic, lemon and thyme add their beautiful flavor to combine it all.
I used the crust of the cake I bought at the store for simplicity, but you can get it all your own. DIY cake crust it’s very easy! Once the filling has spread over the crust, you will simply roll up the edges of the dough and place it in the oven.
As for the vegetables, I give them a quick wooden steam in the kitchen bowl to get their color out a little more and soften them a bit, but you can leave them raw if you like. Season up and lemon juice, and you have a summer dish!
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