This is another cake to serve cut into small pieces to accompany drinks as an alternative to Le Cake au Herbs. Alternatively it could be served alongside a meat or vegetable stew . Leftovers can be toasted and eaten as they are, or topped with some fried mushrooms and Greek yoghurt. You can add herbs for variation if wished. The recipe is from Sophie Grigson’s ” Sophies Table”.
Ingredients
- 125 g self raising flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 60 g freshly grated parmesan
- 60 g semolina
- black pepper
- 3 free range eggs separated
- 90 g butter melted and cooled
- 175 ml milk
Servings:
Instructions
- Sift the flour with the baking powder and salt. Mix in the parmesan, semolina and pepper.
- Make a well in the centre and pour in the butter, egg yolks and milk. Mix well to form a loose batter.
- Whisk the egg whites stiffly, then fold into the mixture.
- Line an 18cm cake tin with baking parchment. Pour in the mixture and bake at 190 C, 170 Fan Gas 5 for 30-35 minutes.
- Cool for a few minutes then turn out on to a cake rack.
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