Friday, 8 August 2014


“You don’t need a silver fork to eat good food.” - Paul Prudhomme

For Food Friday this week, a savoury cake my grandmother used to make and which we usually had when guests were visiting. Although this is her recipe (updated with inclusion of self-raising flour – she used plain flour and baking powder), somehow her cake was better than the one we make. It must have been the love she added when she was making it!

Savoury Cake
4 large eggs
200 g butter
1 can evaporated milk
400 g self-raising flour
1/2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried tarragon
1/2 tsp ground mace
(1/2 cup sautéd button mushroom cut in small pieces – optional)
300 g grated sharp cheddar cheese
Salt and pepper to taste

Beat the eggs in a the mixer bowl at high speed for 2-3 minutes. Add the softened butter and continue beating for another one minute.
Lower the mixer speed and add the herbs, and the milk little by little alternately with the flour. When mixed well, stop beating and stir through the grated cheese (and mushrooms, tossed in a little flour, if using).
Butter a 23 cm baking pan and pour the mixture in.
Bake in pre-warmed oven at 180˚C for about 50 minutes, until golden brown and when a skewer inserted into the cake comes out clean.

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  1. This looks very good, Nick.

  2. When you sprinkle a little love into your food, it really makes it even more special. :)
    Looks very tasty.