Who said a cake always needs to be sweet?
It doesn't need to be. Savory is an option as well.
And it is perfect for a picnic or for your lunch box.
I was playing around with baking bread. And with some new flours, when I got this idea.
And it really worked out great. Me and my sweetheart are pretty happy with this cake.
I did this as tart a couple of times. But I like the cake version more.
And the slices have just the right size to actually fit into my toaster.
Toasted up, this really is GREAT. Just toasted up a bit. Not warmed up.
You sure can have this cake also warm. But for me it tastes cold really good.
And that was important for me too.
Because when you are taking the cake somewhere, there is no option to take the oven as well, right, haha.
We enjoyed the cake for dinner.
But it also is great as breakfast option, when you like savory food in the morning.
I think in the future I will play more around with savory cakes.
It is fun to put ingredients together and see how it turns.
For this one, broccoli and leek works perfectly together.
And the sesame finish really is bringing it together.
Sesame is a rich source of Thiamine (B1), Iron, Copper, Magnesium and ZINC
So for me it was important to add sesame flour to the cake, to get the most nutrition out of it.
And, I just love sesame. Toasted, one of the best flavors in my opinion :-)
I hope you like my little creation ---- :-)
For this cake you need a 20cm Spring form.
And:
100g Millet flour
25g white sesame flour
25g white rice flour
20g golden flax-seed flour
1,5 tsp (5g) baking powder
1/8 tsp Nutmeg
1/2 tsp caraway seeds
1 tsp pink Himalaya salt
220g broccoli - diced
80g leek - finely cut
25 ml cold pressed extra virgin olive oil
200ml almond unsweetened milk
150ml filtered water
Directions:
Preheat oven to 180C/356F
1. prepare broccoli and leek. Chop up the broccoli.
Half the leek,...half the half,... and cut into smaller slices.
2. Add all ingredients into a bowl and mix well.
The dough will be more firm. Not like a cake batter.
That is ok. The broccoli will lose water into the cake during baking.
So we do not need to much liquid. Otherwise it will turn mashy.
3. Finish the cake with a generous sprinkle of sesame seeds.
Sprinkle even on top of the cake.
Spray with a little bit of water and add into the preheated oven.
4. bake for 50minutes.
Remove from oven and cool down.
ENJOY :-)
Just in case you wonder about white sesame flour.
This is the one I used. If you can't get sesame flour,
just replace with more millet flour.
But it is worth getting sesame flour.
This is the one I used. If you can't get sesame flour,
just replace with more millet flour.
But it is worth getting sesame flour.