A great recipe for menopausal women, Cheese and yoghurt for calcium and bone strength, eggs for protein, swede for fibre and herbs for micronutrients. This herby cake is great with a salad and chutney, perfect for a picnic and a great addition to a BBQ. Try using different roast veg in the base, or even left overs!
Recipe Herby Autumn Gruyere cake
Adapted from Riverford Veg & Table issue 1
23cm spring form cake tin
Ingredients
100g unsalted butter in 1cm cubes
1 swede peeled and chopped into 1cm (ish) cubes
4 shallots finely sliced
200g plain white flour
1 teaspoon baking powder
1 bunch spring onions
1 tablespoon chopped rosemary leave
175g Greek yoghurt
6 eggs
150g grated Gruyere cheese
2 teaspoons nigella seeds
Bunch of parsley, chopped.
Salt and pepper to season
Method
Preheat oven to 200C/180C fan
Line a 23cm springform cake tin and grease the sides
Now for some fun, we will use the tin to roast the veg.
Into the tin put the cubes of butter, swede, and shallots. Wrap foil around the base and sides of the tin and place in the oven.
Every 10 min turn the veg to brown them.
After 30 min check the softness of the swede. If not tender leave another 10 min and repeat until swede is soft.
Mix the flour, baking powder, spring onions, and rosemary into a bowl.
Whisk the eggs, cheese, yoghurt, chopped parsley leaves, and nigella seeds into another bowl. Season this mix.
Mix the dry ingredients into the wet mixture.
Remove the tin from the oven.
Lower oven temp to 180C/160C fan
Pour the contents of the mixing bowl into the tin.
Bake for 30 min until a skewer comes out clean.
Cool for 10 min then turn out.
Keeps for 3 days in the fridge in an airtight container.
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