When I first saw Yotam Ottolenghi’s cauliflower cake, I was absolutely smitten and I knew I had to make a savoury cake of my own. This is the man who has brought Middle-Eastern flavours and techniques to the forefront and put the focus back on vegetables, and vegetarian cooking, in all its glory. I was therefore incredibly excited to make this cheese and onion savoury cake because it is the kind of recipe I just love. Simple, packed full of flavour and so moreish, I couldn’t resist seconds. This savoury cake recipe is pretty much the love child of a quiche and a savoury muffin (and if you love the flavour of cheese souffle, you’ll LOVE this recipe). It is rich yet light and very easy to eat. With a base of creamed cottage cheese, eggs and cheddar cheese, how could it not be? I added lots of fresh herbs (sage, parsley, chives and thyme) and sautéed red onion for added interest and as I so loved the look of Ottolenghi’s savoury cake topped with onion rings, borrowed the idea. I love how the onions char a little around the edges and add their sweetness to the cake. I served the savoury cake with a green salad for lunch but it would be equally fantastic as a vegetarian main or as part of a brunch spread. Or sneakily eaten at your kitchen counter because it is just so good. No judgement.
