Thursday, May 12, 2011

Carrot and Feta Cake

Couldn't resist this recipe from good old Hugh Fearnley-Whittingstall. Savoury cakes are fantastic - they feel a little bit indulgent but it's ok to eat them for dinner!

Carrot and feta cake
Adapted from The Guardian

50g butter, plus a little extra for greasing the tin
1 small onion, peeled and finely chopped
1 tsp ground cumin
100g plain flour
100g cornmeal
1 ½ tsp baking powder
½ tsp salt
½ tsp freshly ground black pepper
2 carrots (about 200g), peeled and grated
200g feta, crumbled (recipe calls for 180g but my packet of feta was 200g)
2 tsp fresh thyme, finely chopped (original recipe calls for dill but I had thyme in the garden)
3 eggs, lightly beaten
150ml skim milk

Warm the butter in a small frying pan over a medium-low heat and sauté the onion until soft and translucent. Add the cumin, stir for a minute, then set aside to cool.

Heat the oven to 180C/350F/gas mark 4. Butter a 1.5-litre loaf tin, or a loose-bottomed Victoria sandwich tin, and line with baking parchment. Butter the parchment, too (you can also make smaller ones in muffin tins or mini loaf tins, in which case simply butter the smaller moulds and dust with flour).

Sift together the flour, cornmeal, baking powder, salt and pepper. Stir in the cooled cooked onion, grated carrot, feta and thyme. In a small bowl, whisk together the eggs and milk, then mix into the flour mixture until just combined, and pour into the prepared tin (or tins).

Bake large cakes for 40 minutes, smaller ones for 12-15 minutes, until a toothpick or skewer comes out with no crumbs attached. Leave to cool in the tin for five minutes, then turn out on to a wire rack to cool completely. Serve with a nice salad on the side to make for a light meal.

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