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.


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


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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