Savoury Polenta Cake
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A delicious, quick, easy, healthy, savoury cake with cherry tomatoes, olives and parmesan. Perfect for lunch, as an aperitif or even breakfast.
Serves:8 slices
Equipment
- 500g Loaf tin - 20cm x 10cm (1lb)
Ingredients
- 225 g medium grain polenta
- 125 g flour
- 1 tsp baking powder
- ½ tsp bicarbonate soda
- 115 g grated cheese (parmesan)
- 100 g olives cut in half
- 100 g cherry tomatoes (halved)
- 1 medium courgette - grated and squeezed to remove excess liquid
- 2 large eggs
- 350 ml yoghurt (full fat Greek yoghurt is ideal)
- 120 ml olive oil
- 2 tbsp fresh herbs, finely chopped - I used basil and parsley. depending on the ingredients - pair with oregano, sage, rosemary or dill
- 1 tsp salt
- plenty of freshly ground black pepper and or pinch dried chilli flakes (or piment d'espelette)
Instructions
- Pre-heat the oven to 180 °C
- Sieve the flour, salt, bicarbonate soda and baking powder into a large bowl. Add the polenta and cheese and mix well
- Toss the vegetables into the flour mixture and mix until they are evenly distributed.
- Whisk the eggs, yoghurt, herbs and olive oil and pour into the flour mixture - stir gently to fully incorporate.
- Pour into a greased or lined loaf tin and bake for 30 minutes. Cover with foil and bake for a further 10-14 minutes. The cake is ready when a knife comes out clean.
- Cool slightly before serving - delicious warm or cold. Especially good sliced and fried the following day.
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