Have you tried a cake provencal in the past?
Cake provencal appears like a regular pound cake, but it is baked with (surprisingly) baking powder rather than yeast. Inside the cake, it contains many savory ingredients – olives, sauteed vegetables, cheese, herbs, sausages, hams, etc.
This cake provencal recipe is one of the unique dessert recipes to try.
These cakes are baked like birthday sweet cakes, and instead of butter, olive oil is used in this vegetarian dish. This recipe will be light on olive oil (for health reasons) and a specific ingredient mixed in for protein – toasted soybean flour.
- One Onion (Medium)
- Vegetable mix
- 2 sweet bell peppers
- 2 garlic cloves
- 1 Tbsp. of Herbes de Provence mix ( or any Italian herb mix will do)
- 1 Tbsp. of olive oil
- Salt and Fresh Ground Pepper for taste.
For the batter:
- 2oz toasted chickpea flour or soybean flour
- 4oz of all-purpose flour
- 1.5 Tbsp. of baking powder
- 1 Tbsp. of salt
- 2 Tbsp. of olive oil
- 3 large eggs
- 1/2 buttermilk
- 4 tomatoes, drained and chopped uniformly
- 2Oz of low-fat feta cheese
- 1 Tbsp. of pesto
- Heat the oven at 360F. Then take a paper and cover the bottom of your baking pan with it. Lightly coat the parchment paper with olive oil.
- Take the greens and cut them uniformly. After that, saute them in a pan with two Tbsp. of olive oil until they become limp.
- Add salt and pepper. Then add in the rest of the herbs and let it cook for around 8 minutes. Turn off the fire and leave the vegetables to cool. They will, later on, be added to the cake.
- While the vegetables are cooling, get a bowl and blend in the baking powder, flour and salt. After you have beaten those, add in the buttermilk, olive oil, and eggs. Beat the mixture thoroughly.
- While you are stirring the mixture, add small quantities of the dry ingredients until it becomes a smooth batter.
- After you are done, add sauteed vegetables, the pesto, cheese, and dried tomatoes into the batter and mix them.
- Please take out the baking pan you prepared earlier and pour the batter into it. Then put it into the oven and let it bake for 25 minutes. When you think your cake is about to be ready, pull it out of the oven. Try inserting a toothpick into the center of the cake. Quickly pull it out. When it’s completely baked, there won’t be any wet batter on it. Once your cake passes this toothpick test, take it out and leave it to cool. If you are not planning to finish the cake, you can keep it in the fridge for a maximum of three days in an airtight container.