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:



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 |
Steps:
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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.
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Sift the flour, cornmeal and baking powder through a separate coarse wire sieve.
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Sort and wash the greens and spring onions thoroughly, dry them on a paper towel and chop finely.
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Grate the cheddar cheese. Mash the curd cheese with a fork.
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Add the dry and sifted flour mixture to the beaten eggs little by little and mix them upside down with a spatula.
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Meanwhile, set your oven to 185 degrees.
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Toss the cheeses and chopped greens into the cake mix and mix. Season with salt, freshly ground black pepper, ground red pepper and turmeric.
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Grease a loaf cake mold with oil, sprinkle with flour, turn it upside down and shake off excess flour.
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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.)
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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.
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After resting the cooked salty breakfast cake for 15-20 minutes, you can slice it and serve it with cocktail tomatoes. Enjoy your meal!