This is so good. The savoury cake has a batter made with ground almonds, grated onion, eggs and seasoning. Why is this only the second time I’ve made it?
Actually I know why. I thought the spice mix I’d added to the cake batter was what made it so good. I used up the mix. And I couldn’t remember exactly what it was called or its brand or anything.
Also this was originally made with soya milk rather than single cream. Some time ago I reduced to a minimum the amount of soy products I consume. Apart from soy sauce which I love.
And as well as all that, I really had no idea how I had made the first one. I made it. Thought it looked pretty. Took a photo. Then I tasted It and it great so I posted a recipe – which I guessed was right.
So is the old recipe correct?
One thing that’s been really nice about reposting these old recipes is discovering that I am better at cooking than I once was. And also realising that my enthusiasm for some of them wasn’t just because I was on a high of a detox, feeling all my-body-is-a-temple-ish. Some of them are actually really good. This is one of them.
The Chocolate Goodness Cake is another.
So the first time I made this the batter was a mix of soya milk, egg, ground almonds and some other stuff I can’t quite remember. But I’m pretty sure it included a grated onion or shallot.
Also the spice mix probably didn’t affect the taste that much. That said I was on a really strict detox at the time and my tastebuds could taste every little thing. So perhaps it did really add something.
Today I used Cape Herb & Spice’s Seasoned Salt. It’s very nice but I’m not sure that this wouldn’t work just as well with a good pinch of salt and a little freshly ground pepper.
I also added some freshly grated nutmeg because nutmeg and cream is one of those magic combinations that really is so hard not to love.
So is the old recipe correct? Yes or no? Well, I don’t eat the same things so I haven’t tried to recreate it exactly. So … maybe?
So what’s in the new recipe?
The cake batter here is a mixture of egg, single cream, ground almonds, seasoned salt, nutmeg and half a minced small-medium-sized onion. I discovered the correct ingredients as I went about making this so the ingredients in the photo aren’t quite right – they don’t include onion for example.
The vegetable base in today’s cake is different to the first one. But I think you could use many different sorts of vegetable and herbs mixes and this batter would work well with them all. Vegetables fried in a little rosemary worked well. And this one with tomatoes, mushrooms and courgette fried in a little garlic, butter and olive oil, with some basil leaves is really good.
If you have a problem with dairy you can replace the cream with soya milk. Soya milk is definitely what I used first time around. And I really liked this the first time too. And you can leave out the butter.