Salty Breakfast Cake Recipe

This savory cake flavored with fresh herbs, spring onions and cheese; It can be served as a different alternative both at tea times and at breakfast tables. It can also be used as a snack or snack during the day. Enjoy your meal!

Ingredients:

For 6 people

🕐 Preparation: 15 min. 🕐 Cooking: 40 min.

Flour	1.5	Cup
Egg (At Room Temperature)	4	Qty
Cornflour	3	Tbsp
Liquid Oil	1/2	Half Cup
Curd	1/2	Cup
Milk	1.5	Cup
Baking Powder	1	Package
Yogurt	1/2	Cup
Kashar (Cheddar)	1	Half Cup
Salt	1	Tsp
Black Pepper	1	Tsp
Powdered Red Pepper	1/2	Tsp
Turmeric	1/2	Tsp
Fresh Onion	1/4	Bunch
Fresh Thyme (Optional)	1	Sprig
Parsley	1/2	Bunch
Dill	1/2	Bunch

Instructions:

Crack the room temperature eggs into a deep mixing bowl. Add 1 teaspoon of salt and beat with a mixer until the eggs are fluffy and creamy.
Sift the flour, cornmeal and baking powder through a separate coarse wire sieve.
Sort and wash the greens and spring onions thoroughly, dry them on a paper towel and chop finely.
Grate the cheddar cheese. Mash the curd cheese with a fork.
Add the dry and sifted flour mixture to the beaten eggs little by little and mix them upside down with a spatula.
Meanwhile, set your oven to 185 degrees.
Toss the cheeses and chopped greens into the cake mix and mix. Season with salt, freshly ground black pepper, ground red pepper and turmeric.
Grease a loaf cake mold with oil, sprinkle with flour, turn it upside down and shake off excess flour.
Spread the mixture evenly into the cake tin. Bake in a preheated oven for 35-40 minutes without opening the lid. You can check if it is done by inserting a toothpick into the middle of the cake. (The toothpick should come out dry.)
Let the cake you take out of the oven rest in its own mold for at least 15-20 minutes, then turn it upside down and remove it from the mold.
After resting the cooked salty breakfast cake for 15-20 minutes, you can slice it and serve it with cocktail tomatoes. Enjoy your meal!

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