Have you eaten a Provencal cake before?
Cake Provencal seems like a cake but it’s baked with leaven rather than yeast. Inside the cake, it contains tons of savory ingredients – for instance sauteed vegetables, olives, herbs, cheese, hams, sausages then far more.
The bread is often a dish for dinner or picnic. This cake Provencal recipe is actually one among the simplest dessert recipes to possess.
These cakes are baked like sweet cakes and rather than butter, vegetable oil is employed during this vegetarian cake from the simplest dessert recipes. This recipe is going to be light on vegetable oil and a special ingredient mixed certain protein – toasted soy bean flour.
It’ll be a vegetarian cake which will be eaten because it is, even paired with raw vegetables or salad. Not only that, it is often eaten in only any possible way. Also, it is often kept refrigerated. it’s something simple that taste good.
- Vegetables mix
- One small onion
- Two big sweet bell peppers
- Two garlic cloves
- 1 tablespoon of Herbs de Provence mix (or any Italian herb mix will do)
- 1 Tablespoon of vegetable oil
- Some salt and pepper
- 60g toasted soy bean flour or chickpea flour
- 160g of all-purpose flour
- One and a half tablespoon of leaven
- One tablespoon of salt
- Two tablespoon of vegetable oil
- Three large eggs
- Half a cup of buttermilk or regular milk with a touch vinegar added
- Four dried tomatoes, already drained and chopped roughly
- 70g of low fat chevre or feta cheese
- One tablespoon of pesto from a jar
This is all the ingredients for the Cake Provencal.
First, heat up the oven in 180°C setting. Then take a parchment paper and canopy rock bottom of your baking pan with it. Lightly cover the parchment paper with vegetable oil.
Then take all the vegetables and cut them into rough pieces. then, sauté them during a pan with two tablespoons of vegetable oil until they become limp.
Add a touch of salt and pepper. Then add within the remainder of the herbs and let it cook for a short time. then, close up the hearth and leave the vegetables to chill. they’re going to afterward be added into the cake.
While the vegetables are cooling, get a bowl and blend within the flour, leaven and a few salts. After you’ve got mixed those, add within the vegetable oil, buttermilk and eggs.
Beat the mixture thoroughly. While you’re beating the mixture, add in small batches of the dry ingredients until all of it becomes a smooth batter.
After you done that, add within the pesto, sauteed vegetables, chess and dried tomatoes into the batter and blend them up. Now you’re almost through with your Cake Provencal.
After you’ve got mixed them up properly, remove the baking pan you ready earlier and pour the batter into it. Then put it into the oven and let it bake for about 20-25 minutes.
The cake is going to be ready when the toothpick comes out clean from the middle of the cake.
Then take it out and leave it to chill. If you’re not getting to finish the cake, then you’ll keep it within the fridge for a couple of day as long it’s holds in an air tight container.