Savoury Cake

Sep 2, 2021

This post is for anyone else out there whose sugar avoidance extends to reducing carbohydrate consumption too.

Since switching to low carb eating, I’ve found the meal that’s takes the most ingenuity to replace is the packed lunch - have you?  If I were to prepare a meal that needed to remain intact at the bottom of a backpack AND look fresh and appetising a few hours later – I’d have formerly turned to things like tortilla wraps, pitta bread or perhaps a little pastry covered number. (I’m not that keen on salads that have gone warm and wilty, nor having to pack separate dressings and cutlery).

We’re usually pretty disparaging towards those who re-invent the wheel but where do you stand on re-inventing the cake?

That’s what I’ve been doing recently. I’ve been delighted to discover that the humble cake converts to a fab, portable meal as soon as it becomes savoury. A 7/8 inch cake will store in the fridge for several days once baked and the individual slices travel well. Savoury cake contains the same basic ingredients as any low carb cake – ie eggs, nut flour, butter etc, but it goes delicously lunch-like as soon as yumptious things like cheeses, herbs, spices veggies, hams or smoked salmon are added in different combinations. Maximum flavour, minimum crumbs down your front!

For a 8 inch cake tin:
3 large eggs
50g melted butter
120g almond flour
1 tsp baking powder.
Salt and black pepper

Sample ingredients to add:
1 small onion chopped finely
1 large clove of garlic chopped finely
Sprig of chopped fresh rosemary
Handful of chopped spinach leaves
100g feta cheese, chopped into small cubes
4 sundried tomatoes chopped into small pieces
30g grated parmesan
1 tsp tomato pesto
Salt and black pepper
Olive/avocado oil for cooking

Pre-heat the oven to Gas Mark 4/ 180C
Line a cake tin with baking paper.
Cook the onions in a little oil over a moderate heat until soft.
Add the chopped garlic and spinach - cook further 5-10 minutes
Take off the heat, add the feta, sundried tomatoes, pesto, rosemary and seasoning.
In a bowl whisk up the eggs and melted butter.
Add almond flour, baking powder and seasoning to the mix.
Stir in grated parmesan.
Add the cake batter to the cooked veg. Stir until blended.
Turn out the mixture into the lined tin and smooth over evenly.
Cook for 30 minutes - ish.
To test if it’s cooked, poke a sharp knife in the centre to see if it comes out clean. If not heat a few more minutes and repeat until done.
Let the cake sit in the tin for a few minutes and then turn out onto a wire rack to cool.
Store in the fridge.