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Broccoli & Cherry Tomato Savoury Cake (Cake Salé)

It's incredibly easy to make and will get you top marks!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 6-8 Prep: 20 min Cook: 35 min

Ingredients

Butter 80g
Pancetta 50g
Broccoli 150g
Carrots 50g
Mini plum tomatoes 12
Honey 1 tbsp
Self raising flour 150g
Milk 70-80ml
Eggs 3
Salt 1 tsp
Pepper as you like

Method

1
Preheat the oven 180C.
2
Put 1 tbsp oil in a frying pan and fry the pancetta for 2 minutes on high heat. Remove and drain off the excess oil.
3
Put a pinch of salt in hot water and boil the diced carrots for 2 minutes and the broccoli florets for 1 minute. Remove and drain and allow to cool.
4
Melt the butter in a bowl in the microwave for 40 seconds. Loosen some honey in water in a separate bowl and add to the butter.
5
Add the eggs, milk and salt & pepper to Step 4 and mix with a hand blender. Add the pancetta and vegetables.
6
Sift the flour into the bowl and add half the plum tomatoes. Fold in lightly with a spatula.
7
Pour Step 6 into an oven dish and garnish with the other plum tomatoes. Bake for 35 minutes.
8
Allow to cool to hand hot, then serve while warm.

Tips & Note

●You could use olive oil or vegetable oil instead of butter.
●You could add some grated Parmigiano reggiano into the mixture if you like.
●Use whichever vegetables you have in the fridge, but a good mix of colours will brighten up your table.

Broccoli & Cherry Tomato Savoury Cake (Cake Salé)

It's incredibly easy to make and will get you top marks!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 6-8

Prep: 20 min

Cook: 35 min

Ingredients

Butter 80g
Pancetta 50g
Broccoli 150g
Carrots 50g
Mini plum tomatoes 12
Honey 1 tbsp
Self raising flour 150g
Milk 70-80ml
Eggs 3
Salt 1 tsp
Pepper as you like
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Broccoli & Cherry Tomato Savoury Cake (Cake Salé)

Recipe ID :1691 Posted on 23 FEB 2016
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Serves 6-8

Prep 20min
Cook 35min
views 10,201
printed 96

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It's incredibly easy to make and will get you top marks!

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KitchenCIB
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KitchenCIB
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Ingredients

Print Ingredients Email Ingredients
80g
50g
150g
50g
12
1 tbsp
150g
70-80ml
3
1 tsp
as you like

Method

Prep
20min
Cook
35min
1
Preheat the oven 180C.
2
Put 1 tbsp oil in a frying pan and fry the pancetta for 2 minutes on high heat. Remove and drain off the excess oil.
3
Put a pinch of salt in hot water and boil the diced carrots for 2 minutes and the broccoli florets for 1 minute. Remove and drain and allow to cool.
4
Melt the butter in a bowl in the microwave for 40 seconds. Loosen some honey in water in a separate bowl and add to the butter.
5
Add the eggs, milk and salt & pepper to Step 4 and mix with a hand blender. Add the pancetta and vegetables.
6
Sift the flour into the bowl and add half the plum tomatoes. Fold in lightly with a spatula.
7
Pour Step 6 into an oven dish and garnish with the other plum tomatoes. Bake for 35 minutes.
8
Allow to cool to hand hot, then serve while warm.

Tips & Note

●You could use olive oil or vegetable oil instead of butter.
●You could add some grated Parmigiano reggiano into the mixture if you like.
●Use whichever vegetables you have in the fridge, but a good mix of colours will brighten up your table.

Category

France Cakes & Baking Oven Baked Bacon Broccoli Eggs Flour Honey / Syrup Tomato Yogurt / Dairy Home Party Lunch

Related Broccoli cake salé panchetta plum tomato Savoury Cake
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