Nutrition Facts
8 servings
8
Recipe for Sorrel and Chickpea Cake
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Today I propose a very original savory cake, something out of the ordinary, that intrigued me right away. It is super moist, well flavored, and really pleasant to taste. It is very easy to prepare and requires simple ingredients. If you don't have sorrel, you can replace it with fresh spinach.
Ingredients
3 Egg
1 curry powder
½ Salt
½ crushed pepper
100 Milk
75 sunflower oil (or olive oil)
75 grated parmesan
180 Flour
11 Baking powder
50 sorrel (or fresh spinach)
150 canned cooked chickpeas
1 Flour for chickpeas
Directions
1
Preheat the oven to 180°C with static heat. Line the walls of a 20*8 cm loaf pan with parchment paper (or grease and flour it).
2
Thoroughly wash the sorrel and dry it. The leaves need to be very dry. Drain the chickpeas. Place them in a bowl, add a teaspoon of flour, and mix well to coat them.
3
In a bowl, whisk the eggs with the curry, salt, and pepper. Add the milk, oil, and cheese, and mix to combine.
4
In a separate bowl, mix the flour and baking powder. Sift into the first mixture and stir until smooth.
5
Chop the sorrel, then mix.
6
Lastly, add the chickpeas and mix to incorporate them.
7
Pour the batter into the pan and smooth the surface.
8
Bake for 40-50 minutes or until the cake is golden brown and a toothpick comes out clean (50 minutes for me).
9
Let cool for 10 minutes, then unmold onto a rack and allow to cool completely.
10
To finish, enjoy as is or accompanied by a green salad.
Ingredients
Ingredients
3 Egg
1 curry powder
½ Salt
½ crushed pepper
100 Milk
75 sunflower oil (or olive oil)
75 grated parmesan
180 Flour
11 Baking powder
50 sorrel (or fresh spinach)
150 canned cooked chickpeas
1 Flour for chickpeas
Directions
Directions
1
Preheat the oven to 180°C with static heat. Line the walls of a 20*8 cm loaf pan with parchment paper (or grease and flour it).
2
Thoroughly wash the sorrel and dry it. The leaves need to be very dry. Drain the chickpeas. Place them in a bowl, add a teaspoon of flour, and mix well to coat them.
3
In a bowl, whisk the eggs with the curry, salt, and pepper. Add the milk, oil, and cheese, and mix to combine.
4
In a separate bowl, mix the flour and baking powder. Sift into the first mixture and stir until smooth.
5
Chop the sorrel, then mix.
6
Lastly, add the chickpeas and mix to incorporate them.
7
Pour the batter into the pan and smooth the surface.
8
Bake for 40-50 minutes or until the cake is golden brown and a toothpick comes out clean (50 minutes for me).
9
Let cool for 10 minutes, then unmold onto a rack and allow to cool completely.
10
To finish, enjoy as is or accompanied by a green salad.
Notes
-
Pl
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