Savory Vegetable Cake

Name: Savory Vegetable Cake
Ingredients: Savory Vegetable Cake; 1 cup coarse semolina flour; 1/2 cup chickpea flour; 1 cup yogurt; 1/4 cup olive oil; 1 tablespoon baking powder; Dice following vegetables finely; 1 carrot; 1 small potato; 1 small onion; 1 red bell pepper; 2 scallions; 1/2 cup peas; 1/2 cup shredded cabbage / shredded zucchini; 1/2 cup cilantro leaves; 1 juice of lemon; 2 tablespoons honey; 1 tablespoon salt; Pound following ingredients in a pestle mortar/food processor to paste.; 2 garlic cloves; 1 inch ginger piece; 3 small green chillies; 1 tablespoon cumin; For tempering; 2 tablespoons ghee/coconut oil; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; pinch asafotida/Hing - Optional

28 ingredients

8 steps

Ingredients

Savory Vegetable Cake
1 cup coarse semolina flour
1/2 cup chickpea flour
1 cup yogurt
1/4 cup olive oil
1 tablespoon baking powder
Dice following vegetables finely
1 carrot
1 small potato
1 small onion
1 red bell pepper
2 scallions
1/2 cup peas
1/2 cup shredded cabbage / shredded zucchini
1/2 cup cilantro leaves
1 juice of lemon
2 tablespoons honey
1 tablespoon salt
Pound following ingredients in a pestle mortar/food processor to paste.
2 garlic cloves
1 inch ginger piece
3 small green chillies
1 tablespoon cumin
For tempering
2 tablespoons ghee/coconut oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
pinch asafotida/Hing - Optional

Directions

1

Preheat the oven to 375°F.
2

Peel the carrot, potato and onion, dice them finely along with red bell pepper and scallions. Add peas and shredded cabbage or zucchini to the mix. Also add chopped cilantro leaves.
3

Pound garlic, ginger, green chillies and cumin seeds in a pestle mortar/food processor to paste.
4

Mix semolina flour, chickpea flour and baking powder in a large bowl. Add yogurt and olive oil and mix well.
5

Add all the vegetables to the batter along with garlic-ginger-chili paste. Add lemon juice, honey and salt. Mix well, batter should be thick at this point.
6

Next, heat 2 tbsp ghee, add the mustard seeds and let them pop (it will make popping sound). Now add the cumin seeds and asafoetida/hing, cook for only few seconds. Add this to the batter.
7

Add 1/4 cup of hot water to the batter and mix thoroughly with a wooden spoon. Pour the batter in the oil greased cake pan. Sprinkle generous amount of sesame seeds on top. Place in the centre of the oven for 15 minutes than reduce the temperature to 300°F for another 45-60 minutes until cake has a dark brown color and toothpick comes out clean. Remove from the oven and cool in the pan for 30 minutes. Take the cake out of the pan, cut into slices and serve warm or cold.
8

This dish will stay well in the fridge for up to 3 days.