Zucchini Cake

Preparation:

Preparation: Separate the flowers from the courgettes and wash them quickly under running water, then break them up. Cut the ham into regular cubes and grate the cheese. Coarsely chop the courgettes and brown them in a frying pan over high heat with 20 g of butter, so that they lose their vegetable water. Then add the basil flowers and leaves and cook for a couple more minutes, then add salt and pepper to taste. Sift the flour with the baking powder, then work it with 40 g of butter, the eggs, salt and pepper. Then add the hot milk, the courgettes, the flowers, the ham and the cheese and mix carefully. Pour the mixture into a loaf pan, greased with the remaining butter, and let it rest for about 15 minutes. Then bake it in a preheated oven at 180 degrees for about an hour (to check if it is done, insert a toothpick in the center and pull it out: it must be dry). At the end of cooking, let the cake rest for about ten minutes at room temperature, then take it out of the mold, let it cool down and serve.