Broccoli and halloumi cake with beetroot and orange salad

A French friend makes delicious savoury cakes and I have been meaning to make one for years. So, finally I have! It’s very easy and once you have the basic formula you can add any ingredients you like and vary them each time so it’s a great way to use leftovers.

For the cake

What you need:

250g plain wholemeal flour

a few shakes of salt and pepper

2 dessert spoons herbs de Provence (or rosemary or whatever you reach first in your herb collection)

2 tsp baking powder

200ml olive oil

4 eggs

150g broccoli

200g halloumi cut into slithers

What you need to do:

1. Heat the oven to 180C and grease a circular spring form cake tin with olive oil. Use a piece of kitchen roll or a spatula to smear the oil all over the inside of the tin.

2. Cut the broccoli into bite size pieces and steam them for 2 minutes in an inch of water in a pan.

3. Take the pan off the heat immediately and fill it with cold water so the broccoli doesn’t carry on cooking in its own steam!

4. Sift the flour and baking powder together.

5. Add a few shakes of salt and grinds of pepper.

6. In a jug measure the olive oil and beat in the eggs one at a time.

7. Pour this onto the flour and mix well. Drain the broccoli and add it to the batter.

8. Add the slithers of halloumi and combine everything well.

9. Pour the mixture into the greased cake tin and bake for around 30 minutes. It will be ready when a skewer or a knife comes out clean. Allow to cool – it will be very hot!!

For the salad

What you need (for 2 people):

4 pre-cooked beetroot

1 good juicy orange

a few flakes of almond

What you need to do:

1. Cut the beetroot and orange into thinnish slices.

2. Put on a plate next to a slice of the cake and shake some almond flakes on top.


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