Savoury cake
French savoury cake
Savoury cake is a hearty cake from France. It makes a lovely side dish to complete your meal, such as with my stuffed peppers with tabbouleh (photo). You can endlessly vary it, with or without cheese, pieces of bacon or smoked chicken, different types of vegetables and spices. Ideal for using up leftovers! Below I provide a vegetarian recipe with roasted beetroot and black olives.
For 20 pieces of cake
Ingredients: Half a fennel, finely chopped 1 red or yellow beetroot, peeled and finely chopped (red beetroot gives a lovely colour to the cake, but yellow beetroot works well too and won't stain your chopping board as much ;)) The weight of these 2 vegetables after chopping should be around 450 grams combined, then you're good 4 eggs 5 tablespoons of good olive oil 320 grams of self-raising flour 1 teaspoon of baking powder 2 teaspoons of salt 80 grams of black olives (I like to use taggiasche), drained and roughly chopped 65 grams of Parmesan cheese Sunflower oil
Preparation: Sauté the beetroot and fennel in a little sunflower oil in a large pan over medium heat for 5 minutes, then put the lid on and let it stew for 15 minutes. Allow to cool slightly.
Then mix the eggs with the olive oil in a large bowl using a stand mixer. While keeping the mixer on, gradually add the self-raising flour, baking powder, and salt, mixing until it becomes a thick, firm batter. Then fold in the cooled fennel and beetroot, along with the Parmesan and olives. Pour the mixture into a large baking tin (24 by 15 cm or larger) greased with some sunflower oil. Bake the cake in a preheated oven at 180 degrees for 20 minutes. Check with a skewer to see if it comes out dry, or check with a food thermometer that the centre is warmer than 75 degrees; then the cake is done.
Delicious with a meal salad and fresh dressing and/or with a generous portion of roasted vegetables and grilled chicken. Also lovely as a snack with a glass of wine ;)
Enjoy your meal!
By: Marleen
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