Special Dish for the Week: Savoury Fig Cake

This week I do another instalment of being French in Vancouver, inspired by a “Lunch in Paris” recipe for my Special Dish for the Week—which thus far has been getting great reviews from all my friends and neighbours with whom I shared a slice:

Savoury Fig Cake

Savoury Fig Cake

Savoury Fig Cake

I find myself with an abundance of organic eggs in my fridge this week, and contemplate making quiche, but then I discover that a French savoury cake takes a good number of eggs—and I even double up on the recipe.

As usual, not being a great baker on account of not sticking to recipes too closely, I “Maggify” the suggested ingredients—and surprisingly, the savoury cake turns out really well—it sets, doesn’t crumble, and cooks through evenly.

It even tastes delicious, with a good balance between sweet, salty, spicy, and creamy.

Success!

Savoury Fig Cake Ingredients

Savoury Fig Cake Ingredients

The batter ingredients include:

  • 4 eggs
  • 1/2 cup olive oil
  • 1/2 cup coconut milk
  • 1 1/4 cup flour (spelt, whole wheat, unbleached white, etc.)
  • 1 tbsp baking powder

The recipe calls for first whisking the eggs on their own, then adding the fluids and whisking until light and foamy. I achieve some foam, but would not call the mixture light. I proceed regardless, adding the flour and baking soda next, not overworking the batter (some lumps are apparently just fine).

As in a quiche, various veggies and cheeses provide the hardiness of the dish.

Savoury Fig Cakes when Baked

Savoury Fig Cakes when Baked

The veggies include:

  • 8 dried figs, thinly sliced
  • onion, thinly sliced and sautéed in some olive oil
  • broccoli, finely chopped
  • cilantro, coarsely chopped
  • feta cheese, crumbled
  • kalamata olives, sliced
  • smoked cheddar cheese (optional, pan fried bacon bits could be used instead)
  • thyme
  • black pepper, to taste
  • red Thai chili pepper

The suggested baking time and heat is 1 hour at 325F, and it works for me, even with two baking dishes in the oven at once.

Savoury Fig Cake Dish

Savoury Fig Cake Dish

For one of my meals, I add a side salad of spinachcilantro, whole kalamata olives, and dry crumbled cottage cheese in a vinaigrette of apple cider vinegarolive oil, and a splash of habanero chili sauce and another of maple syrup—once again balancing the flavours for a taste sensation. On the side, I serve a small piece of smoked mackerel—from a whole fish is best, but for a last minute compilation, canned smoked mackerel stands its ground.

With this meal, I enjoy my recent favourite roasted dandelion root tea that helps support the liver cleanse the body—and with its delicious and lightly sweet flavour of graham crackers, it is also a treat for the palate.

Meal ideas & recipes from “Lunch in Paris” book.

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