ingredients

3 eggs
150 g of flour with incorporated baking powder (or 150 g of flour 1 packet of yeast)
8 cl of sunflower oil
13 cl of coconut milk
100 g grated mozzarella or grated Gruyere cheese
150 g cooked and peeled shrimp
2 chopped shallots
2 tbsp. to s. chopped coriander
1 tbsp. to s. turmeric
Salt and pepper from the mill

Steps

Shrimp and turmeric cake

Preheat your oven to 180 ° C (tea 6).

In a salad bowl, mix the eggs with flour and turmeric with a whisk. Gradually add the oil and pre-heated coconut milk. Add shallots and mozzarella. Salt, pepper and mix.

Add the shrimp cut into pieces to the mixture and coriander.

Pour into a non-greased 26 cm non-stick pan and bake for 45 minutes.

tips

And if we do not have ... shrimp
Put crayfish, scallops or langoustines.

And if we do not have ... turmeric
Put some saffron, paprika or curry.

To read !

Sophie is a demanding person. Her recipes may be a misfortune, she wanted to make them even more greedy. For this new edition, the queen of cakes did not content with a slight facelift. She put everything back flat. Considered suggestions and criticism from his fans. Improved timeless. Invented new recipes (15 maxi-cakes, 10 cupcakes). But also redesigned the cover: it is now plasticized, so ultrapeutic in the kitchen. A true gourmet and family cookbook with 86 recipes.

By Sophie Dudemaine, ed. from La Martinière, 224 p., € 20.90.

For an inescapable cake
Well inflated. Do not forget the yeast (essential) or, simpler, buy pastry special flour that already contains. Do not spread the dough and fill the mold 3/4 (but especially not edging) to prevent it overflowing.

Cooked to perfection. Everything depends on the oven, around 40 min. The ideal: well centered in a furnace with rotating heat (with gas, it is necessary to adjust the times). If in doubt: dip the blade with a knife. If it comes out dry, take it out of the oven quickly, it's cooked!

Moist and fragrant. Better to do it in advance and keep it for 2 to 4 days in the fridge in stretch film. It will reveal all its aromas. Take it out of the fridge 2 hours before going to dinner. For sweet cakes, Sophie suggests to sprinkle them with fruit juice or alcohol right out of the oven. Fondant guaranteed!