This website uses cookies to ensure you get the best experience.

Cookie Settings

Company logo
Green head login icon
Green delivery truck icon FREE UK Mainland Delivery over £49
Green shop front icon 10,000+ products - Shipping worldwide since 1963
Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot
See our 4,718 reviews on Trust Pilot

Search recipes

Filter your search:











Search tips...

Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot
A snowy background advertising our Christmas Health Food Shop
A banner showing the Scottish flag
A banner of ultra processed food and healthy green vegetables

Gluten Free Leek, Carrot and Beetroot Savoury Cake Recipe

Savoury cakes are very popular in France. They are great to have for a light lunch with a green salad, or to take on a picnic. You can also cook them in mini muffin tins and put them in children (or adult) bento boxes. All time favourite savoury cakes include olives, pesto, sundried tomatoes, … This one is packed full with caramelised leeks and the grated beetroot and carrot somehow deliciously vanish in the cake … We use goats milk and yoghurt, as it is easier to digest than cow dairy. You could also use soy milk and soy yoghurt. Rapadura is made by evaporating sugar cane juice, leaving unrefined sugar. Rapadura is rich in nutrients with a lovely flavour. Kuzu root is a natural thickener used in Japanese cooking. You could use cornflour instead if you can not get kudzu, but while cornflour is low on nutritional value, the Japanese use kuzu in the same way we use Echinacea : it helps prevent colds, promotes good digestion, helps to ease aches and pains, and is even used in a hangover remedy, along with umeboshi plum, grated ginger and lemon juice. Not bad for a cake ingredient … And finally, please feel free to substitute the gluten-free flour for the flour of your choice. Spelt flour, for example, makes a more dense and nutty cake.

Posted by: michael
On:

Cuisine

French

Time

30 - 60 mins

Skill Level

Newbie

Serves

12

Courses etc.

Baking Savoury
Lunch Box
Main Courses
Recipes for kids
Starters

You will need

IngredientAdd
75g sun-dried tomatoes (the dry ones, not the ones in oil) More products
200ml goat's milk

Awaiting stock

 		More products
2 leeks More products
100ml olive oil More products
1 Tbsp finely chopped chives or garlic chives

Awaiting stock

 		More products
1 Tbsp blue poppy seeds More products
1 tsp dried marjoram More products
1 tsp dried thyme More products
1 tsp dried rosemary More products
1 Tbsp rapadura sugar

Awaiting stock

 		More products
300g gluten-free flour mix

Awaiting stock

 		More products
30g kuzu root OR More products
30g cornflour More products
2 tsp gluten-free baking powder

Awaiting stock

 		More products
100g cold organic butter, diced Available only in our Edinburgh shops More products
6 olives, pitted and chopped finely More products
1 organic carrot, grated More products
1 organic beetroot, grated

Awaiting stock

 		More products
3 organic eggs Available only in our Edinburgh shops More products
1/2 cup or 125ml goats yoghurt

Awaiting stock

 		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Put the sun-dried tomatoes to soak in the goat's milk in a small bowl, for at least a few hours, but ideally overnight in the fridge.
  • When you are ready to make the cake, preheat the oven to 180C or 350F.
  • Halve the leeks lengthwise and cut them in 1 inch or about 2.5 cm chunks. Thoroughly rinse under cold water and steam for about 5 minutes.
  • Heat about a tablespoon of the olive oil in a large frying pan or wok. Add the leeks, chives, poppy seeds, herbs and the rapadura sugar and stir-fry for a few minutes, until just caramelised. Remove from the heat and set aside.
  • Mix the flour, kuzu or cornflour and baking powder in a bowl. Add the butter and rub it in the flour to achieve a crumbly texture.
  • Drain the sun-dried tomatoes, reserving any left-over goats milk. Roughly chop the sun-dried tomatoes and add them to the flour and butter crumble-like mixture. Add the caramelised leeks, olives, carrot and beetroot as well.
  • Break the eggs into the strained milk, add the yoghurt and olive oil and mix well using a hand whisk.
  • Pour the egg mixture into the flour, butter and vegetables bowl a little at a time, stirring in between additions to form a thick batter.
  • Spoon the batter into a well oiled loose bottom round cake tin or a silicon cake tin.
  • Bake for about 40 minutes or until a metal knife or skewer inserted in the centre of the cake come out clean. As the cake cooks, your kitchen (and beyond) will be full of herby caramelised allium flavour.
  • The cake can be served hot or allowed to cool and served cold. Will keep well for a couple of days in an airtight container at room temperature, or up to a week in the fridge.

Please rate this recipe and/or send us your comments or questions

Collapse arrows icon

Write a review

E-mail:

Shopping List

Picture of Leeks ORGANIC
Leeks ORGANIC
Real Foods
Picture of Extra Virgin Olive Oil
Extra Virgin Olive Oil
Hellenic Sun (500ml)
£11.25
Picture of Fresh Chives Scotland ORGANIC
Fresh Chives Scotland ORGANIC
Real Foods (each)
£1.30
Awaiting stock
Picture of Blue Poppy Seeds
Blue Poppy Seeds
Real Foods
Picture of Cut Rosemary ORGANIC
Cut Rosemary ORGANIC
Real Foods
Picture of Kuzu ORGANIC
Kuzu ORGANIC
Clearspring (125g)
£8.99
Picture of Pitted Kalamata Olives
Pitted Kalamata Olives
Olives Et Al (250g)
£6.85
Picture of Carrots ORGANIC
Carrots ORGANIC
Real Foods
Picture of Cylindra Beetroot UK ORGANIC
Cylindra Beetroot UK ORGANIC
Real Foods
Awaiting stock
Picture of Thyme
Thyme
Real Foods
Picture of Sun-Dried Tomatoes ORGANIC
Sun-Dried Tomatoes ORGANIC
Suma (125g)
£2.29