Picnic Savoury CakeWednesday August 17th, 2016
For 1 large cake for 6 to 8 or 2 small for 3 to 4 – 45 minutes
I love savoury cakes for picnics. They do not need to be stored in a cool place, they can be made with whatever you have in the fridge as long as you have the right basic recipe and they are easy to transport.
- The base:
- 200g self-raising flour
- 3 eggs
- 10 cl olive oil
- 10 cl milk
- Salt & pepper
- Black olive & sweet pepper version : 1 handfull stoned black olives, 2 sweet red peppers, 1 teaspoon chilli pepper, 1 tablespoon tomato concentrate, fresh basil
- Pears & Roquefort : 100 g Roquefort cheese and one fresh pear, oregano
- Figs & Goat’s cheese : 7-8 dry or fresh figs and 100g goat’s cheese, basil
- Ham & Mushroom : 150g fresh or tinned mushrooms, 3 slices ham, a handfull og samll gherkins, 1/2 teaspoon ground curry
Blend all the ingredients of the base (you can do this using your food processor). Add your other ingredients, previously diced. Bake for 35 to 40 minutes at 200°C. You can very easily make these cakes in advance and freeze them.