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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




30 - 60 mins

Skill Level




Courses etc.

Baking Savoury
Lunch Box
Main Courses

You will need

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

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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

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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

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150ml goats milk OR

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150ml cow milk

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


  • 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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Extra Virgin Olive Oil ORGANIC
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Cumin Seeds ORGANIC
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Brown Mustard Seeds ORGANIC
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