Who says cakes only need to fat & sugar laden things. This Fresh Turmeric Savoury Cake will change your perception for good. This cake is brilliant for breakfast, brunch, tea party or even cocktail bites with a spicy dip.
I love Savoury bakes, in particular a good savoury cake. And it is a pity that they don’t get enough attention. Attention that they really deserved. Savoury cakes are delightful things, not as high in calories and guilt as the other usual baked goodies and perfect for any time of the day. Breakfast with good old tomato ketchup, brunch with a larger spread or with a super spicy dip and a glass of beer.
I laid my hands on the some fresh turmeric and some fresh green pepper all the way from Coorg last month. While I turned some of the green pepper into a fresh pickle that we enjoyed with curries and paranthas, with dosas and in sandwiches. I have been using fresh turmeric in my kitchen from many years. I even grew some in my kitchen garden this year. I love the freshness and earthiness that fresh turmeric brings to any dish and this fresh ginger, garlic & turmeric paste is a staple in my kitchen.
But it is no news to anyone that fresh turmeric has been making waves across the world as the latest health food. Be it the golden latte *rolls eyes* or it being used in everything from sweet cakes to salad dressings to dips and marinades and just about everything you can think of. And suddenly when I had both fresh turmeric and fresh green pepper in front of me, I thought why not combine them both to make a savoury cake out of it. The flavour of the turmeric and pepper compliment each other so well and frankly I got the idea from a pickle I saw somewhere.
I also had some dried corn flowers on my hand and then at a whim, I decided to throw them in the batter. You can skip them if you don’t have it but if you do, put it in. It makes the cake look so damn pretty and adds a good flavour too.
Fresh Turmeric Savoury Cake | Guiltless Baking
- 1 cup semolina
- 1/2 cup whole wheat flour
- 2 eggs
- 1/2 cup curd
- 1 medium onion finely chopped
- 1/4 cup feta cheese
- 1/4 cup olive oil
- 2 tsp Sesame seeds
- 2 tsp dried corn flower
- 1 tsp baking powder
- 2 tbsp fresh turmeric grated
- 1 tbsp fresh green pepper crushed
- Salt to taste
- Pre heat the oven at 180C
- Mix semolina, whole wheat flour, salt, baking powder, grated fresh turmeric, onion, crushed green pepper together and set aside
- In a large bowl, whisk together olive oil, eggs, curd, feta cheese
- Mix together the dry and wet ingredients. Pour it in a 8 inch greased pan and sprinkle sesame seeds and dried corn flowers on top.
- Bake for 30-40 minutes or till a skewer comes clean
- Cool it completely, slice and serve warm or cold
If you have a cake looking that pretty tell me why would you want to sugar anyways 🙂
Also check out Nandita’s Fresh turmeric and raw mango hummus. Sounds so summery and nice. I can’t wait to make it 🙂