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Home » Recipes » Cheese and onion savoury cake

Cheese and onion savoury cake

May 10, 2018 by Alida Ryder 19 Comments

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Inspired by Ottolenghi’s cauliflower cake, this cheese and onion savoury cake is filled with cheese, herbs and red onion. It is the perfect elegant yet easy lunch recipe and will make an excellent vegetarian main.

Cheese and onion savoury cake

When I first saw Yotam Ottolenghi’s cauliflower cake, I was absolutely smitten and I knew I had to make a savoury cake of my own. This is the man who has brought Middle-Eastern flavours and techniques to the forefront and put the focus back on vegetables, and vegetarian cooking, in all its glory.

Cheese and onion savoury cake

I was therefore incredibly excited to make this cheese and onion savoury cake because it is the kind of recipe I just love. Simple, packed full of flavour and so moreish, I couldn’t resist seconds.

This savoury cake recipe is pretty much the love child of a quiche and a savoury muffin (and if you love the flavour of cheese souffle, you’ll LOVE this recipe). It is rich yet light and very easy to eat. With a base of creamed cottage cheese, eggs and cheddar cheese, how could it not be?

I added lots of fresh herbs (sage, parsley, chives and thyme) and sautéed red onion for added interest and as I so loved the look of Ottolenghi’s savoury cake topped with onion rings, borrowed the idea. I love how the onions char a little around the edges and add their sweetness to the cake.

I served the savoury cake with a green salad for lunch but it would be equally fantastic as a vegetarian main or as part of a brunch spread. Or sneakily eaten at your kitchen counter because it is just so good. No judgement.

Cheese and onion savoury cake

I used Lancewood’s Creamed smooth cottage cheese for the cake and it added such smooth richness. I wanted to demonstrate using their products in a savoury recipe as they are so versatile.

Lancewood has launched the LANCEWOOD Cake-Off®  competition for home bakers. Bake a creative cake with Lancewood Cheese and you could win a trip to New York! To enter, upload a picture of your cake, your Lancewood Cheese next to it, and your recipe to lancewoodcakeoff.co.za. Finalists will get to Cake-Off LIVE on the Expresso Show.

Recipe submissions will run until Sunday, 20 May 2018. 

Be sure to enter your most beautiful image of your cake (and include the Lancewood packaging in your shot) and get baking! This is one competition you DON’T want to miss out on.

Follow Lancewood on Facebook and Instagram for more info.

Cheese and onion savoury cake

Cheese and onion savoury cake

 

Cheese and onion savoury cake

Cheese and onion savoury cake

Inspired by Ottolenghi's cauliflower cake, this cheese and onion savoury cake is filled with cheese, herbs and red onion. It is the perfect elegant yet easy lunch recipe and will make an excellent vegetarian main.
4.72 from 7 votes
Print Pin Rate
Course: Baked goods, Brunch, Cake, Lunch, Vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling time: 20 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 416kcal
Author: Alida Ryder

Ingredients

  • 2 250g Lancewood creamed smooth cottage cheese
  • 200 g butter, room temperature (approximately 2 sticks)
  • 4 eggs
  • 2 cups cheddar cheese grated
  • ½ cup fresh herbs, chopped (I used thyme, sage, parsley and chives)
  • 1 onion (chopped and sauteed)
  • 175 g flour (approximately 1¼ cup)
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp black pepper
  • Onion rings to decorate

Instructions

  • Pre-heat the oven to 180ºC and grease a 20cm springform pan. 
  • Cream together the butter and cottage cheese until smooth and pale. 
  • Add the eggs, one a time, scraping down the bowl after each addition and mixing well. 
  • Add the sauteed onions, cheddar cheese and herbs and mix well. Scrape bowl again. 
  • Add the flour, baking powder, salt and pepper and mix until just combined. 
  • Transfer batter to prepared cake pan and top with onion rings. 
  • Place in the oven and allow to bake for 45 minutes - 1 hour until the top is golden brown and a skewer inserted comes out clean. 
  • Remove from the oven and allow to cool for 20-30 minutes until warm, but not hot. 
  • Slice and serve. 

Nutrition

Calories: 416kcal | Carbohydrates: 20g | Protein: 12g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 165mg | Sodium: 678mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1105IU | Vitamin C: 2.3mg | Calcium: 261mg | Iron: 1.7mg

This post was sponsored by Lancewood cheese. All opinions, words and images are my own. 

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Filed Under: Baking Recipes, Breakfast Recipes, Dinner Recipes, Lunch, Recipes, Vegetarian Tagged With: baked goods, dinner, easy recipe, lunch, Quiche, savoury cake, savoury muffins, vegetarian

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Comments

  1. Jo

    September 14, 2020 at 9:28 AM

    Hi, can I substitute the cheddar for another kind of cheese? Which cheeses are suitable? And how many grams do I need?

    Reply
    • Alida Ryder

      October 3, 2020 at 10:32 AM

      Any cheese that is semi-hard/hard with a creamy texture will work well. Gruyere, Emmenthal, Colby, Swiss, etc.

      Reply
  2. Ken Hunt

    July 27, 2020 at 10:54 PM

    Hi there! Looking forward to trying this! Just checking – is it 2 x 250g of smooth cottage cheese? (so 500g in total?) Thanks! Ken 🙂

    Reply
    • Alida Ryder

      July 29, 2020 at 12:49 PM

      Yes, 500g total.

      Reply
  3. Aline

    October 7, 2019 at 12:37 PM

    Hello – I am from Australia and I made this recipe using half of cottage (normal one not smooth) and half of smooth ricotta. It is absolutely delicious!!!!!! Thanks for sharing the recipe with us!! I will definitely be making it again!!

    Reply
    • Alida Ryder

      October 8, 2019 at 5:01 PM

      So happy you liked it. 🙂

      Reply
  4. Jeanne

    May 10, 2018 at 7:32 PM

    Hi! I am in the US and I don’t think we do Creamed Smooth Cottage Cheese here (or at least not where I live), I think I may have to make a substitute…is it a small curd cottage cheese with cream added or is it smooth as in blended?

    Thanks.

    Reply
    • Alida Ryder

      May 14, 2018 at 9:07 AM

      It’s a smooth cottage cheese which is pretty much the same texture as cream cheese. You could totally just sub in cream cheese if you can’t find creamed cottage cheese.

      Reply
      • Jeanne

        May 15, 2018 at 7:39 PM

        Excellent! Thank you!

        Reply
  5. Mary Ann | The Beach House Kitchen

    May 10, 2018 at 6:57 PM

    What an interesting recipe Alida! I love the idea of a savory cake! On my baking list!

    Reply
    • Alida Ryder

      May 14, 2018 at 9:07 AM

      It is SO delicious, really think you’ll love this one Mary Ann! 🙂

      Reply
  6. 2pots2cook

    May 10, 2018 at 6:33 PM

    So simple and so inviting ! I really enjoy your creations !

    Reply
    • Alida Ryder

      May 14, 2018 at 9:07 AM

      Thanks so much!

      Reply
  7. Mark Kelsall

    May 10, 2018 at 3:07 PM

    Hi could you use quark

    Reply
    • Alida Ryder

      May 14, 2018 at 9:08 AM

      I’ve never worked with quark so can’t be sure. If you can’t find creamed cottage cheese, you can just sub it for cream cheese.

      Reply
  8. Camilla

    May 10, 2018 at 10:32 AM

    Ottolenghi’s cauliflower cake is on regular rotation in my house so I am very excited to try your recipe. Love all the cheese and herbs!

    Reply
    • Alida Ryder

      May 10, 2018 at 10:37 AM

      I can’t wait to hear what you think of my recipe Cam!

      Reply
  9. Joanne

    May 10, 2018 at 10:31 AM

    I am so intrigued by this recipe. I just love quiche so I can only imagine I’d love this too. Can’t wait to try it.

    Reply
    • Alida Ryder

      May 10, 2018 at 10:38 AM

      You will LOVE it Joanne!

      Reply

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