Vegetable Cake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
20
- Ingredients
- 2 organic lemons
- 200 grams Frozen pea
- 100 grams carrots
- 1 Tomato
- 1 paprika
- 1 sm can button Mushroom
- 200 grams cream cheese
- 500 grams Pastry flour
- 1 packet Baking powder
- 1 tsp salt
- 3 tsps Curry
- 4 eggs
- 160 milliliters vegetable oil
- 400 grams Buttermilk
- chopped parsley
- 1 small Lettuce
Preparation steps
1.
Rinse the paprika and tomatoes, and finely chop. Chop the mushrooms and let drain. Peel the carrots and grate. Rinse lemon in hot water, wipe dry and finely grate the zest. Squeeze the juice from lemon.
Place the lemon zest with 3 tablespoons lemon juice, 50 grams (approximately ¼ cup) peas and cream cheese in a blender and puree. Mix in the flour, baking powder, salt and curry.
2.
Whisk together the eggs, oil, buttermilk and cream cheese. Mix in the pea-flour mixture and the vegetables, and stir in the parsley. Pour the batter into a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 40 minutes. Serve with lettuce.
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