Tuesday, 23 September 2014

Savoury cake recipe

Ian made this and brought it in to the office yesterday.  At my request he brought the recipe in today.  The recipe used cup measurements, Fahrenheit oven temperatures and imperial loaf tin size.  So I've taken all of this and made it look like a normal recipe.
The concept is a cake like texture in a loaf tin but with savoury elements providing the flavour instead of sugar.  It's a very healthy option, I think.
Savoury cake
  • 250g plain flour
  • 1tbsp baking powder
  • 4 eggs (I used large eggs)
  • 60ml milk
  • 60ml plain yoghurt - I didn't have this in the fridge so I made my own buttermilk with milk and a dash of lemon juice and used that instead
  • 160ml olive oil
  • salt and pepper to taste
  • Savoury filling - I used 150g cooked chopped chorizo, half a cooked chopped pepper, half a cooked chopped onion and chopped double Gloucester to the same volume as chorizo.  The recipe calls for 140g French sausage or salami (finely chopped), a handful of pistachios  (roughly chopped) and a handful of prunes.  The idea is to use up leftover bits and bobs that happen to be in the fridge.  

  • Preheat the oven to 180°C (for fan oven) and line a 400g loaf tin (loaf tins are sold in two sizes - this is the smaller of the two sizes).
  • Put the flour, baking powder and savoury bits into a bowl and mix.  This coats the filling in flour and helps individual bits to stay suspended in the mixture when baked.
  • Put the eggs in a separate bowl and whisk until thick and pale in colour.  Gradually add the milk, yoghurt, oil and seasoning, whisking all the time.
  • Fold in savoury flour mixture.  Scrape/pour/tip into loaf tin and bake for 40 mins or until an inserted skewer comes out without any cake mixture clinging to it.
I'll be slicing this and freezing it.  For packed lunches I'll be grabbing a slice from the freezer in the morning which will defrost by lunchtime.

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