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.
Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 20 minutes
Total Time 1 hour
Servings 8 people
- 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
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.
Calories: 416kcal | Carbohydrates: 20g | Protein: 12g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 165mg | Sodium: 678mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22.1% | Vitamin C: 2.8% | Calcium: 26.1% | Iron: 9.7%