Although I have admitted to being a lover of baking, I’ve never attempted savory cakes before. So when I heard that savory cakes were to be contributed to Meeta’s monthly mingle, I was delighted- although I came to know about it a bit late…today to be precise( the last date!! phew!!) – I had been thinking about making one for some time now.
Carrot is one vegetable that no one complains about in our household. Whether raw or cooked, this vegetable has always been given the thumbs up. Rummaging through the fridge, the dear old carrot was chosen, then my eyes fell upon the green peas, which I thought would go well with the former. Finally, eggs, flour, cheese(our favourite cheddar),raisins, cashews, seeds, yogurt were taken out of their dens to the mixing bowl,whisked and then baked.
The result- well, the warm cheesy and hearty smell drifting through the house did seem appetising enough. The cake was nice and soft with a great crust, given a soft crunch by the seeds. The carrots gave a natural yellowish hue to the loaf. The kids took seconds (hurray!!). Dinesh, who usually likes cakes, but then tries to restrain himself because of the sugar was delighted(hurray again!!!). Not to say the least, your’s truly was ecstatic!!! Nothing tastes as sweet( or should it be savory!!!) as success.
Well, you might say, that’s all fair and good, but where’s the recipe…..relax!! It’s on its way…
1C plain flour
1 and 1/2 tsp baking powder
1 carrot, grated
2 handfuls of peas
a handful of raisins
a few cashewnuts, finely chopped
50 gms of cheddar cheese, grated
2 cloves of garlic, crushed
2 tblsp plain yogurt
2 tsp mixed seeds-pumpkin,sunflower and sesame
1/4C olive oil
salt to taste
Beat the eggs. Add the flour and baking powder and blend well.
Add the carrots, peas and garlic and mix well.
Add the cheese, olive oil, raisins and cashews and the yogurt and blend in. Add the salt. Need not be too generous with that, because of the cheese.
Take a greased loaf pan and pour the mixture.
Sprinkle the assortment of seeds on the top and bake in a pre-heated oven at 180 degrees for approximately 50 minutes, or when a knife inserted comes out clean. It may be a bit bubbly, but it gets better when it cools down.
Serve hot or cold!!!
I was quite surprised as to how well it turned out-not bad for a first time. Was excited enough to share it with anyone who cared… decided to send it away to grace Meeta’s blog as an entry for her event at