I was in the mood for a savoury cake and spent quite a bit of time hunting for an eggless recipe that didn’t seem to be too much trouble. Plus I did have like 1 kg of sheep fromage blanc (it’s like greek yogurt) to use up. I bought the stuff because smallish tests revealed that Noah didn’t react to sheep’s or goat’s milk. Still, I’d like to be sure (today would be the day, I guess).
The result is a filling, flavourful savoury cake that makes for a change during lunch/dinner. No rice, bread or noodles! The cake is a little on the moist side but I reckon that’s normal considering the lack of eggs in the mix and the use of corn starch. I winged the liquid portion because I was pressed for time and didn’t want to spend time washing measuring jugs, etc. Nonetheless, it came out quite yummy! Even Eva gave her thumbs up by finishing a thick slice of the stuff for lunch. Maybe it’s because of the smoked pork belly in the cake. Kakakaka.
Eggless Savoury Cake
Adapted from the recipe here
150 gms all-purpose flour
2 tbsp baking powder
3 tbsp corn starch mixed with 6 tbsp water
80 ml vegetable oil (I used olive oil)
150 ml fromage blanc (you can use milk or yogurt)
150 gms smoked pork belly (you can use ham) – roughly cubed
1 red capsicum – roughly cubed
1 cup button mushrooms – sliced
Salt & pepper OR herbs to taste
- Preheat the oven at 180°C and prepare a loaf pan.
- In a pan, saute the ham, capsicum and mushrooms OR the vegetables of your choice for five minutes. Season to taste with salt, pepper OR herbs like oregano, rosemary, thyme, etc. When ready, leave in the pan to cool.
- Put flour, baking powder, corn starch liquid and vegetable oil into a bowl and mix well by hand before adding the fromage blanc/milk/yogurt. Mix in well and incorporate the vegetables.
- Pour into your pan of choice and bake for 45 minutes until fully cooked. The cake will be a bit moist and slightly dense in the centre. Serve warm on its own or with a serving of salad and other side dishes.
If you’re allergic to any animal milk, you can use coconut cream, rice cream or even tofu. You can opt for a wholegrain version by using 50-50 mix of wholegrain flour with regular white flour (100% wholegrain makes for a very dry bread, IMHO). For gluten-free options, consider buckwheat flour.