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.

Course Baked goods, Brunch, Cake, Lunch, Vegetarian

Prep Time 15

Cook Time 45

Cooling time 20

Total Time 1

Servings 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