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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.

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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

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