Parmesan cake

Parmesan cake

By
From
Lucy's Bakes
Makes
1
Prep
15 mins
Cooking time
30 mins
Photographer
Jacqui Melville

This savoury cake (a Lucy LT’s speciality) is simple to make, despite having to whisk the egg whites separately.

Ingredients

Quantity Ingredient
3 eggs, separated
150g olive oil
170g milk
50g parmesan, freshly grated
3g salt
freshly ground black pepper
200g self-raising flour
3g baking powder
50g fine semolina/cornmeal

Method

  1. Preheat the oven to 200°C. Line a 1 kg loaf tin with baking paper.
  2. Whisk the egg whites until soft peaks, not stiff.
  3. In another bowl, mix the eggs yolks, olive oil and milk. Stir in the Parmesan, salt and pepper. Sift the flour and baking powder, add the semolina and stir.
  4. Mix a dollop of the whisked whites into the batter, to slacken the mixture, then fold in the remaining whites.
  5. Turn into the prepared tin and bake for 30–35 minutes until golden brown and a cocktail stick or skewer inserted into the loaf comes out clean.
  6. Cool in the tin, turn out and remove the paper. Store in an airtight container in the fridge for up to 5 days.

Note

  • This recipe is vegetarian and nut-free.
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