Great for a picnic, an apéritif or a light summer lunch with a mixed greens salad. Don't be shy, keep the basic recipe and substitute the ingredients with leftovers eg, salmon, or that piece of leek, courgette, etc. In winter, I like to pair up a warming soup with a savoury cake for a hearty meal 😻
Ingredients:
- 150g f flour, I used 80g white flour and 70g buckwheat flour
- 1 heaped teaspoon baking powder
- 3 eggs
- 50g grated emmental (or cheddar cheese)
- 1 marinated red pepper cut into cubes
- 5 to 6 sun-dried tomatoes cut unto small pieces
- 8 green olives cut into quarters
- 75g feta cheese cut into cubes
- Half a ball of mozzarella cheese cut into cubes
- I T olive oil
- 2T fromage blanc
- 1t black pepper
- 1 t dried parsley
Method:
In a mixing bowl, add the flour, baking powder and spices with the emmental and combine.
Add all the other ingredients except the eggs, olive oil and fromage blanc. Mix with a spatula until all ingredients are coated with flour.
Add the eggs, mix gently until eggs are incorporated, the mixture will be quite sticky.
Lastly drizzle in the olive oil and add the fromage blanc. The batter should be thick but not dry, add a little more olive oil/fromage blanc if it's too stiff. Don't overmix, just bind it all together gently with a silicone spatula. The batter should look like this:
Pour into a cake pan and bake at 180° for 45 minutes until golden brown and a skewer comes out clean.
