Sunny Savory cake – olives, sun dried tomatoes and long green beans

Savory cakeI have lacking parenting skills. My kids know were milk comes from (no, not from the supermarket), they know that eggs come from chickens and they know that walnuts grow on trees. However, the following conversation was one I did not see coming. We went out to buy some plants, tomatoes, cucumbers and raspberries and some sweet pea seeds. They had a blast playing with the soil and then we planted. Once that was done my son (5) turns to me and says…. great, now we can have raspberries for dessert tonight! Uhm….noooo…. they need a little bit more time and love to grow. Ok… pause…. but the sweet peas will be ready for dinner, right? No honey, sorry, we need to wait a little, watch them closely and let them grow. Much like we do with you and your sister.

So, now we are watching them, every hour… Every morning the kids jump out of their beds to see “if something happened”. And I have to watch out for those poor plants because watering is the cool thing to do these days! Unfortunately little hands do not always distribute equal water. And that is an understatement.

Savory cake

Good thing though, by next year they will know how much time it takes for plants to go and “make” fruit and veggies! They will probably also know how much water it takes to drown them and watch them die. I have no green hands but always hope.

Savory cake

Made a great appetizer / lunch cake this week. And since I felt a little adventurous I used a little bit of coconut oil instead of a lot of olive oil. Turned out great!

Savory cake

And because of the very, bit more sweet, coconut taste even the little ones love this cake! Yeay for me! I might not have green garden hands but in the kitchen, to my kids standards, I do great!

Ingredients for 1 cake

½ onion chopped,
70 gr (2/3 cup) of long green beans, cut in approx. 2 cm pieces,
60 gr (2/3 cup) of black olives, no pit chopped in half’s,
40 gr (1/4 cup) diced sun dried tomatoes,
50 gr (1 cup) freshly grated parmesan,
50 gr (1 cup) freshly grated young Gouda,
2 tbsps. of mascarpone,
3 eggs,
150 gr (1.2 cup) whole wheat flour,
1 tsp raising agent,
Black ground pepper,
60 gr (1/4 cup) skimmed milk,
3 tbsp. of melted coconut oil.

Heat a casserole to medium heat with ½ spoon of coconut oil. Braise the onion for about 5 minutes and then add the long green beans. Let it simmer over low heat for 10 minutes. In the meantime, in a bowl combine in this order: black olives, sun dried tomatoes, cheeses, black pepper and mascarpone. Add the 3 eggs and beat until you have a homogeneous paste (with lumps from the ingredients). Now add the raising and the flour as well as the milk. Another round of whisking. Then add the coconut oil little by little while stirring.

Pour in a cake tray and tap on the kitchen table a couple of times to make it even and get the extra air  out. Put in the refrigerator for 30 minutes.

Pre heat the oven at 180 °C (350 F) and bake the cake for 45 minutes. The cake is done when a toothpick comes out clean.

Serve either for lunch with a salad or in little cubes as an appetizer.

Enjoy!

Ps. The recipe does not call for extra salt. With the tomatoes and the olives it will be salty enough!
Savory cake

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