GLUTEN-FREE SAVOURY BROCCOLINI AND RICOTTA CAKE
Savoury cakes have become a bit of a thing and maybe we have Mr. Ottolenghi to thank for their popularity. Or maybe we are just looking at versions of a frittata with an updated moniker? What I do know is that they are often delicious and healthy, and simple to make.
This version is creamy with three cheeses, has lots of flavour, is packed with goodness from eggs, aromatics and broccolini, and is easy to make.
So why not bake yourself a cake for dinner this week?
Caren
SAVOURY BROCCOLINI AND RICOTTA CAKE
Serves 6-8 depending on portion size
2 cloves garlic, thinly sliced
1 long red chilli, seeded, sliced
100 ml olive oil
330 gm broccolini, about 2 bunches
4 eggs
40 gm Parmesan, grated, plus extra to finish
200 gm ricotta
80 gm soft goats’ cheese
1 small onion, very finely diced
1 lemon, zest only
1 tablespoon chopped fresh dill
2 teaspoons sea salt
¼ teaspoon ground pepper
120 gm Revenge Gluten-Free Plain Flour (link), sifted
2 teaspoons gluten-free baking powder
Preheat oven to 200° C. Grease a 20cm springform tin and line with baking paper.
In a small pan over low heat infuse garlic and chilli in the oil for 4-5 minutes. Strain oil into a small bowl to cool and put the garlic and chilli slices aside to cool. Keep some of the chilli slices for the top of the cake and roughly chop the remainder along with garlic slices.
Blanch the broccolini in boiling water until the stems are just tender. Drain and refresh in cold water. Pat dry with a clean cloth. Cut the stems into 2cm segments and separate the florets.
In a large bowl beat together the cooled oil, eggs, Parmesan, ricotta and goats’ cheese until just combined. Stir in half the florets, the broccolini stems, the chopped garlic and chopped chilli, diced onion, zest and dill. Add the salt and pepper and fold through the sifted flour and baking powder.
Pour into the prepared tin and embed the remaining broccolini florets into the cake, sprinkle over some Parmesan and the chilli slices.
Bake for 30 minutes. Allow to cool on a rack for 10 minutes before removing from the tin. Serve while still warm.
Serve with a fresh tomato salsa, a tomato kasundi or chutney of your choice.
TIPS:
The cake can also be eaten at room temperature or made the day before and gently reheated in the oven.