Savoury Cake

This is so good. Why is this only the second time I’ve made it?

old savoury cakeActually I know why – I thought the spice mix I’d added to the cake batter was what made it so good. I had used up the one I had and couldn’t remember exactly what it was called or its brand or anything. Then later I reduced to a minimum the amount of soy products I consume – apart from soy sauce which I love. And as well I really had no idea how I had made the first one. I made it, thought it looked pretty, took a photo, then thought it tasted great so I posted a recipe which I guessed was right.

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 now strongly suspect included a grated onion or shallot. It seems 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.

The cake batter 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 this cake batter for loads of different vegetable and herbs mixes and it 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. This is definitely what I used first time around and I really liked this the first time too. And just leave out the butter.

some ingredients
Added a little more to the cake mixture than is here – but took careful note of all.

Savoury Cake

Makes 9" cake

Savoury Cake

Ingredients

    For vegetable base
  • 4 large mushroom, chopped into bite-size chunks
  • 3 tomatoes, quartered
  • 1 courgette, sliced
  • 1 garlic clove, minced
  • some basil leaves
  • salt
  • butter
  • olive oil
  • For cake batter
  • 150g ground almonds
  • 150ml single cream
  • 2 large eggs
  • 1/2 small-medium-sized onion, minced or grated
  • good pinch of freshly ground nutmeg
  • 1/2 teaspoon of Seasoned Salt - or more to taste

Instructions

  1. Heat some olive oil in a frying pan. Add a pat of butter. Add the mushroom, half the garlic and a pinch of salt. Stir around on a high heat for minute, then reduce the heat to moderate and cover the pan. After 2 - 3 minutes add the courgette slices, stir around well and cover the pan again for 3 - 4 minutes. Add the tomatoes and stir around well, Add the rest of the garlic, stir around well and cover the pan for another 5 minutes. Break up the tomatoes and taste mix to see if it needs more salt. Stir in the basil leaves and remove from the heat.
  2. Grease a cake tin or oven dish and turn the oven on to 160 C. Beat the eggs with the seasoned salt until well combined. Stir in the cream, nutmeg, ground almonds and onion. Mix until everything is well blended.
  3. Add the fried veg to the cake tin and cover with the batter. Bake in the oven for 45 minutes. This cake can be enjoyed warm or cold. If eating warm, let it cool for 15 minutes first. If eating cold from the fridge, give it a buzz for 15 - 20 seconds in the microwave first so that it isn't chilled.

Notes

To make this dairy-free substitute soya milk for the cream and leave out the butter.

http://twimii.com/recipes/savoury-cake/

savoury cake base
Add the basil last when they’re done.
savoury cake ready for assembling
So I added more cream, more ground almonds, another egg and 1/2 a small-medium-sized onion mined into the cake batter.
savoury cake pre-bake
Ready for baking.
savoury-cake
Just out of the oven.
slice of savoury cake
A yummy slice of savoury cake. Perfect by itself for lovely lunch.

 

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