Veggie and Parmesan Cake

Update: This cake is being a big hit around my family. I was asked to do it last Thanksgiving and a few more times and everybody keeps asking me for the recipe. I think you really should try this soon! Here one of the latest pictures.

It has been sometime since my last post. We moved to a new beach house and now things are finally settling down again. The ocean to which we wake up every day is still beautiful and freshly blue and life is rolling. The baby is walking and exploring the new big space. And I’m trying this post with pictures taken with the iPhone. Oh well, go ahead and roll your eyes.

Yesterday I found this recipe here, followed the link to the original one in the Guardian and decided to make my own. I love the ingredients and would like to do it with the cauliflower itself, but today I couldn’t wait to go to the grocery and instead paid a visit to my fridge and picked all the fresh veggies I had in there.

So it ended to be with savoy cabbage, broccoli and, as good Portuguese, lots of carrots.

I followed the instructions of the original recipe but instead of saute the chopped onion (in which I add an elephant clove of garlic) and rosemary only in olive oil, I added two tablespoons of roasted almond oil for taste.

I also used white whole wheat flour, although they didn’t mention in the recipe I presumed it was with regular all-purpose flour.

When my 13 month old daughter taste the result of this at the table she kept asking for more.

I ate two big slices myself for lunch today. But I secretly hope it would be some leftovers, as this would make a ready-made dish perfect for the weekend.

Veggie and Parmesan Cake

Cook time: 45 minutes
Serves 6

Half savoy cabbage
1 big broccoli flower head
8 carrots
1 large red onion, peeled
5 tablespoons of olive oil plus 2 tablespoons of roasted almond oil
2 teaspoons finely chopped rosemary
8 large eggs
Handful of basil, chopped
1 1/2 cups white whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon ground turmeric
2 cups finely grated parmesan cheese
Salt and black pepper
Butter, for greasing pan
2 tablespoons sesame seeds

Preheat oven to 350°F degrees. Cut the vegetables into big chunks and boil it 15 minutes (5 for the broccoli) in a covered pan with a teaspoon of salt, until soft. Strain and let drip in the colander for a few minutes so they dry and cool.
In the meantime, prepare the batter. Cut a few thin rings off the red onion to use on top of the cake after and chop the remainder of the onion. Chop the garlic. Saute the chopped red onion, garlic and rosemary together with the olive oil and roasted almond oil in a saucepan about 8 minutes. Remove from heat and allow to cool.
Whisk eggs and olive oil and onion mixture together. Stir in basil.
Sift the flour, baking powder and turmeric into a large bowl, and add the parmesan, one and a half teaspoons of salt and pepper. Add the egg mix and whisk to eliminate lumps. Add the veggie mix and stir very gently, just to incorporate.
Line the bottom of a 9-inch round springform pan with parchment paper. Butter the sides. Put the sesame seeds in the pan and toss them around so that they stick to the sides. Pour in the mix, arrange the reserved onion rings on top and bake cake in the center of the oven for 45 minutes, until golden brown.

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39 Responses to Veggie and Parmesan Cake

  1. Erica S. says:

    Hi there, just found you through Tasty Kitchen…thanks for the friend request! This is a really unique recipe–looks delicious, and I hope to try it out soon!

  2. Kocinera says:

    This cake looks so cool! I love all the fresh veggies!

  3. Wow, does this look ever-so delectable!! I will have to try this, yum-town!

    Thanks for the add on Tasty Kitchen, I can’t wait to see what else you come up with :) All the Very Best, Megan

  4. avril says:

    What a gorgeous recipe! I just love all the veggies you have in it. :-)

  5. Kay Heritage says:

    That is some beautiful looking dish! Thank you for the friend add at TK. Look forward to getting to know you better through your blog!

  6. Ashley says:

    This is just beautiful! What if I don’t have a spring form pan??

    • Hi Ashley! I think you can use any other well greased pan, round or not. You can even place the onions on the bottom and just turn the cake upside down or just follow the recipe anyway. The Spring form just make it easy to take the cake out.

  7. RavieNomNoms says:

    That looks fantastic! Right up my alley! That would be a great dinner for me!

  8. Mateja says:

    Drip, drip, drip…I need a tissue…it looks so alive and taste buds kicking…beautiful pictures! Thank you for sharing ^_^

  9. fooddreamer says:

    Mmmm, I love the idea of crusting it with sesame seeds! It looks like such a healthy, flavourful dish.

  10. Looks delicious! I look forward to trying the recipe. Do you serve it warm or at room temperature? Lucky you living in a beach house!

  11. Mateja says:

    I’m back again. This time I bookmarked the page. Gues what we are having for dinner today? Yep, Veggie and Parmesan Cake. Can hardly wait :)

  12. This is so beautiful!! It’s like a piece of artwork.

  13. Suzy says:

    I navigate the web daily looking at recipes and photos..This is the first for this delectable beauty…You are quite the artist and cook I must say..Really nice blog and I cannot wait to make this..Thank you so much for your time and talent!

  14. Awesome veggie cake. It looks so delicious and tempting.

    I wud like to knw if I can I bake this dish without eggs ???

    • There are some ways to substitute eggs, but I’ve never tried it.
      I’ve found these substitutes online: 2 tbsp corn starch = 1 egg; 2 tbsp arrowroot flour = 1 egg; 2 tbsp potato starch = 1 egg; 1 heaping tbsp soy powder + 2 tbsp water = 1 egg; 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg. 1 banana = 1 egg in cakes. But of course some of this ingredients would change the taste, like the bananas. So, you may try it and let me know.

  15. Deborah Dowd says:

    What a wonderful sounding recipe- I think I will give it a try this weekend!

  16. Wendy says:

    Did you serve this warm or at room temperature? this looks wonderful.

  17. Pingback: Random stuff I’d like to make roundup « Culinary Piracy

  18. I’d love some!!! Looks scrumptious!!! :)

  19. chanie says:

    funny, i just made the cauliflower version yesterday and then came across your post via tastespotting.
    because this is good cold/room temp, it is perfect to pack for lunches – i made it yesterday after making it a few weeks ago and then sending it for lunch to school with my 10 and 13 year old kids. they were excited that i have leftovers for this week too.

  20. Vegolicious says:

    Your cake looks packed full of flavor from all of those veggies and delicious to boot!

    I’d love for your to submit them to Vegolicious, a vegetarian food photo gallery where readers can browse beautiful photos to discover new recipes and wonderful blogs. If you would like to share this recipe with our readers please submit a photo along with a link to this post.

  21. Pingback: Vegetable and Parmesan Egg Cake « Kitchen Imprecision

  22. Umm Mymoonah says:

    This looks extraordinarily delicious, this is going to be our weekend brunch.

  23. Jeanette says:

    What a great way to include lots of vegetables in one dish. I love the use of whole wheat flour and the sesame seeds around the sides add such a nice touch!

  24. Shilpa says:

    I just came across your blog today and what a brilliant recipe this is! I want to make it straight away…well, can’t now but surely will this week. A balanced meal with lots of veg, protein and carbs. Thanks so much for sharing.

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