Company logo
Rated "Excellent" by our customers
Rated "Excellent" by our customers

Search recipes

Filter your search:











Search tips...

Rated excellent by our customers A banner showing selection of sunscreen products
A banner showing various products on promotion

Leek, Carrot and Feta Savoury Cake Recipe

This Leek, Carrot and Feta Savoury Cake is a delicious alternative to the more traditional sweet carrot cake. Perfect as the centre piece for an Easter lunch gathering, or a quick lunch served with a side salad, to take on a picnic or to serve cubed as finger food at a party. The cake freezes very well too, so it would make for delicious vegetable filled packed lunches too.

Customer Rating:
5.0 (2 votes)
1 Customer Review(s)

Posted by: michael
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

8

Courses etc.

Baking Savoury
Lunch Box
Main Courses
Starters

You will need

IngredientAdd
50g salted or unsalted organic butter OR Available only in our Edinburgh shops More products
1/4 cup or 60ml olive oil More products
1 small to medium leek, about 100g, finely chopped More products
1 tsp to 1 1/2 tsp whole cumin seeds, roughly ground More products
2 tsp black sesame seeds OR
2 tsp brown mustard seeds More products
2 medium organic carrots, about 200g, coarsely grated More products
200g feta cheese, chopped into cubes

Awaiting stock

More products
100g white spelt flour More products
100g polenta or medium maize meal More products
1 1/2 tsp baking powder More products
1/2 tsp sea salt More products
freshly ground black peppercorns, to taste More products
3 organic eggs

Awaiting stock

More products
150ml goats milk OR

Awaiting stock

More products
150ml cow milk

Awaiting stock

More products

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

Method

  • Pre-heat your oven to 180C (350F). Melt the butter or heat the oil in a frying pan. Add the leeks and stir-fry for about 5 minutes, until the leeks start to wilt. Add the cumin and the black sesame or brown mustard seed and stir-fry for another 2 minutes, until fragrant.
  • Put the spelt flour, the polenta, the baking powder, sea salt and freshly ground black pepper in a medium to large mixing bowl. Add the grated carrot, the crumbled feta cheese and the spiced wilted leeks and mix until well combined.
  • In a separate bowl, beat the eggs with the milk and add this to the leek, carrot, flour and polenta mix.
  • Mix until just combined, then transfer the batter to a 20cm round or square cake tin, or 10 to 12 muffin tins.
  • Bake for about 45 minutes if you are making one big cake, or about 15 minutes if you are making individual cakes, or until a skewer or a toothpick inserted in the centre comes out clean.
  • Allow to cool in the tin for 5 to 10 minutes before turning out onto a wire rack to cool further.
  • Serve warm or cold with a side salad or coleslaw.

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

Write a review

E-mail:

Customer comments

Added ByComment
Hatt.crawford@gmail.comI have made this numerous times and it always go down a treat. I have made it fully gluten free by using gluten free flour mix or buckwheat flour and it seems to have worked OK. I also like to add about half as much again feta, chopped olives and chopped sundered tomatoes

Shopping List

Picture of Extra Virgin Olive Oil ORGANIC
Extra Virgin Olive Oil ORGANIC
The Lesbian Donkey (500ml)
£11.59
Picture of Leeks ORGANIC
Leeks ORGANIC
Real Foods
Picture of Cumin Seeds ORGANIC
Cumin Seeds ORGANIC
Real Foods
Picture of Brown Mustard Seeds ORGANIC
Brown Mustard Seeds ORGANIC
Real Foods
Picture of Carrots ORGANIC
Carrots ORGANIC
Real Foods
Picture of Light Spelt Flour
Light Spelt Flour
Marriage's Millers (1kg)
£2.35
Picture of Medium Maize Meal Polenta Vegan
Medium Maize Meal Polenta Vegan
Real Foods
Picture of Baking Powder
Baking Powder
Real Foods
Picture of Smoked Sea Salt
Smoked Sea Salt
Maldon (125g)
£3.09
Picture of Black Peppercorns
Black Peppercorns
Real Foods