This cake celebrates spring with its asparagus and peas! The Greek yogurt makes it moist, while the cubed cheese adds flavor... A pure visual and taste delight!
Preheat the oven to 180°C (350°F). Pour the flour, cornstarch, and baking powder into a mixing bowl. Add the eggs, mix, then add the Greek yogurt, mix again, incorporate the oils and the cheese, add a little salt, pepper, and turmeric, and mix well.
Wash and dry the mint. Chop it very finely. Add it to the mixture. Wash the asparagus and remove the tough ends. Cut off the end that has the bud, set aside. Slice the stems into very thin rounds. Wash, dry, and cut the cherry tomatoes in half or into quarters. Shell the peas. Cut the cheese into cubes.
Incorporate the asparagus, peas, tomatoes, and cheddar into the batter in the mixing bowl. Mix well. Pour the mixture into a greased non-stick loaf pan without filling it to the top and bake for 40 to 45 minutes.
During cooking, boil the tips of the asparagus in salted water for 5 minutes. Refresh them in ice water. Check the doneness of the cake with the tip of a knife. Remove it from the oven and wait 10 minutes before unmolding. Let it cool before serving.
To finish, decorate with the ends of asparagus, a few cherry tomatoes, a bit of mint, and chive and sage flowers. ENJOY YOUR MEAL!
0 servings
8
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EN