Green Peas Curry savoury cake

Green pea curry cakeThe past couple of weeks have been so busy! I have been running around all the time: being away for work for days in a row, training in the evening for a half-marathon I finally completed on Sunday (2h10 mn, yeah!) and basically not having time for myself at all.

Yesterday I went to my weekly yoga class – which I always look forward to as it enables me to slow down and focus a little bit in the middle of the turmoil. I realised I was going to be away again for the rest of the week – currently in Newcastle for work until Friday – and that I would be busy all week-end as I have the lovely visit of my girlfriends from Brussels.

 

Suddenly I felt really guilty for leaving the Man on his own again and as I was coming back I decided I was going to cook him a few treats and easy lunches for when I am away. But then it was 10pm already and I really did not have much in the fridge.

Good thing I always have a couple of basic items in my pantry, and always something ready to make a cake. Except my other half does not exactly have a sweet tooth so I had to get a bit out my way and baked this Indian inspired Green Peas Curry cake, with fresh coriander.

I also made a simple pumpkin soup with a slice I still had in the fridge –  that should have him sorted for lunch for the next 2 days and it took me only 10 minutes. This is a great basic savoury cake recipe and you can adapt this to fit your needs.

Ingredients: 

180 g self-raising flour – 3 eggs – 100 g grated cheese ( I had cheddar) – 15 cl olive oil – 10 cl milk – 2 handfuls of frozen peas – 2 tbsp curry powder – 2 tbsp frozen chopped coriander – salt and pepper

Instructions: 

1. Preheat the oven to 180 C.

2. Beat the eggs together with the oil and milk, then add salt, pepper and curry.

3. Pour the flour in a separate bowl, and slowly pour the egg mix on top of it, beating constantly until you obtain a homogeneous mix.

4. Add in the grated cheese, peas and coriander – it is fine if they are still frozen

5. Bake in the oven for 30-40 minutes or until golden and the tip of a knife insterted in the cake comes out clean.

6. Enjoy warm or cold. I would suggest to serve this with a tomato salad as a side.

 

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