Most of people like sweet cakes but I like savoury cakes too. This one is my grandmother’s recipe and passed to my mum. In my childhood we were visiting grandparents house near seaside every summer and staying 10 people in the same house and plus daily visitors. In my culture if someone is visiting you, you should offer them food and feed them well. My mum was very practical and resourceful lady. She was quickly going to garden, pick the green vegetables which were in the season and gathering homemade yoghurt, organic sunflower oil ( we had sunflower field), eggs from our chickens and organic corn flour milled in the village mill and creating a nice savoury cake for many people within an hour.It is very nice eaten with ayran ( yoghurt drink diluted with water)
Hope you will enjoy it as much as I do. It is gluten free as corn is considered non-toxic gluten free grain but get the organic, non- cross contaminated flour if you follow strict gluten free diet. Also bear in mind that corn flour is containing natural sugar so it should be consumed wisely. I prefer to cook with organic ingredients as much as possible.
here is the recipe:( for 30×30 cm cake tin)
1 glass organic natural unsweetened yoghurt ( my glass is about 250 ml)
1 glass organic sunflower oil ( plus 1 tbsp. for sautéing )
3 organic eggs
1/2 kg organic green vegetables ( leek, spinach, cabbage, kale)
1 tsp GF baking powder
1/2 tsp bicarbonate of soda
Organic Corn Flour( not corn starch)- the quantity is to make batter consistency
Preheat the oven 235 C. Cover the tin with baking paper. Chop the vegetables and saute them in oil and let it cool down. Mix yoghurt, sunflower oil and eggs in a bowl and add the sauted vegetables into this wet mixture. Start to add corn flour gradually into wet mixture until making a runny cake batter. Add baking powder and bicarbonate of soda at the end and mix them once more. Pour the batter into cake tin and bake 30-35 minutes until golden colour. Serve with ayran. Enjoy!