Savory Loaf Cakes: Cheese, Cashewnut and Bell Pepper Cake

Ever since I started watching Rachel Khoo’s television show, I have been going somewhat mad on trying out a few of her recipes. This particular recipe really stuck in my head and I just had to make it the next day. This loaf cake is really nice and what really gets me all zinged are the various savory variations.

Savory cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic.

Of course the original recipe makes use of different fillings, but I used whatever left-overs I had in my refrigerator and it turned out just fine. It was a spontaneous decision that became really good. Yummy savory cake filled with cheese, cashewnuts, caramelized onions and bell peppers. It tasted incredible.

The result is an explosion that takes place in my mouth, when I taste this creation. It turned out moist and if made the right way will be nice and fluffy.

I picked this one because it was the perfect Summer like loaf, perfect for the weather right now in Bangalore.

This cake is super simple to make and you can always make a scrumptious loaf cake using all the fresh produce available in the current season. I find this so clever.

I made changes to the fillings using up whatever I had with me. But other than that I kept to the directions. I present to you a wonderful loaf cake adapted from Rachel Khoo’s “The Little Paris Kitchen: Cooking with Rachel Khoo”

I love this cake for two reasons. One it is savory which makes it rather unique. Second, the innovative flavor combinations you can try with whatever that’s left-over in your pantry.

Serve these tasty slices of cake warm (when warm, the cheese will be all melted and delicious) with ham; or a spicy frittata on the side; or some spicy fried chicken; or sautéed spicy sausages; steak and gravy…. anything. Or just munch away just as it is. A definite winner with your kids, serve these up at birthday parties, picnics, kitties or potlucks and you will be a star!

The dish is simple and elegant and can be prepared as a mid-morning meal, evening snack or a part of nice continental dinner.

We are all down with a bad cold, throat pain and what not; but I made this cake nonetheless and served it with some delicious hot Tomato Soup with croutons and spicy fried chicken. We enjoyed it.

Oh and the best news, it tastes better the next day! So bake and store in your refrigerator and cut a few slices when you are hungry!

Ingredients

250 grams Plain Flour

1 tablespoon Baking Powder

150 grams Cheese, cut into small pieces (refer notes)

80 grams Cashewnuts; roughly chopped

100 grams Red and Yellow Bell Peppers; finely chopped (refer notes)

3 to 4 Red Onions; finely sliced

4 Eggs

150 ml Olive oil

100 ml Milk

50 grams Plain Yoghurt

1 teaspoon Salt

Freshly-ground/milled Black Pepper (as per spice tolerance)

Coriander leaves; finely chopped

Method

Caramelize the sliced onions and keep aside. (please refer to the my Pizza recipe for more details on caramelizing onions)

Preheat the oven to 180C/350F/ and line a loaf tin measuring 22x11cm/8½x4¼inch across the top and 6cm/2½inch deep with baking paper.

In a bowl, mix together the flour, baking powder, cheese, cashewnuts, bell peppers and caramelized onions.

In a separate bowl, whisk the eggs until fluffy and pale in color. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and black pepper.

Fold the flour mixture into the whisked eggs. Try not to overbeat the mixture as this will make the end result tough. (it is better to undermix)

Pour the batter into the prepared tin. Sprinkle on top with fresh coriander leaves.

Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. (when I say clean knife, please ignore if melted cheese comes on it, that does not mean it is not cooked. If uncooked batter appears on the knife, it needs further cooking.)

Leave to cool in the tin.

Notes:

1. You can use any kind of cheese. I used a mixture of grated cheddar, mozzarella and normal cheese cubes. Also I added a little lesser than mentioned in the recipe. You can even goat’s cheese to make it healthier.

2. If you do not have red and yellow bell pepper, you can always use green bell peppers. The original recipe uses a combination of cheese, pistachios and prunes. So be creative when it comes to the filling.

3. Use a rubber spatula rather than a whisk to prevent overbeating the flour.

Recipe Source: Rachel Khoo’s “The Little Paris Kitchen: Cooking with Rachel Khoo”