ARUGULA (ROCKET SALAD), CHEESE AND WALNUT CAKE
April 07, 2020
This savory cake, which can also be presented in a cupcake version, is delicious and proves that arugula is not just for salads.
In my family, we like savoury cakes a lot (although I don’t make them that often ...) because they are ideal for a light lunch or dinner meal, which can be prepared in advance and can be taken to work or in the school lunchbox, or even for beach trips and picnics in the summer.
Unfortunately, I like arugula but I can't eat it fresh because it causes an allergic reaction in the inside of my mouth and tongue. However, when cooked I have no problem eating it, as it is the case with this savoury cake.
The ingredients
All the ingredients needed to make this cake are very affordable and they are:
- Wild arugula leaves (for salad)
- Eggs
- Flour and baking powder - self-raising flour can also be used, in which case the teaspoon of baking powder is omitted.
- Olive oil - I prefer extra virgin olive oil that will also add flavor to the cake, but in the absence of it you can use vegetable oil, neutral coconut oil, or grapeseed oil.
- Milk - you can use any type of milk, but if using vegetable milk you must take into account the flavor that will add to the recipe.
- Cheese - for this recipe I like to use 2 different types of cheese, 50gr of mozzarella and 50gr of S. Jorge's island cheese (9 months cure), but can be substituted for others like Emmental or Cheddar cheese.
- Walnuts - the cheese-arugula-walnut combination is almost a classic, so I decided to use it here too, but the walnuts can be substituted for laminated almonds, which will also make a crunchy cake.
- Onion and Garlic powder - in savory cakes I prefer to use these dry spices instead of the fresh ones because they are better distributed in the dough, but as it can still be difficult to find powdered onion, it can be replaced by chopped fresh onion and lightly sauteed in olive oil (using part of the olive oil in the recipe).
- Salt and Pepper - are two basic spices that we use in almost everything, but I reduced the amount of salt since I use S. Jorge's island cheese that is saltier than mozzarella; when using other cheeses, always take their salt into account in the recipe.
How to make
- Start by beating the eggs, adding the other liquid ingredients - olive oil and milk, and also the spices - salt, pepper, garlic, and onion.
- The arugula is removed from the package, and the leaves are checked, as there are usually some that may be wilted or damaged and must be discarded. If necessary, rinse them again and drain well before adding the arugula leaves to the egg mixture.
- Add the grated cheese, as well as the walnuts roughly chopped with a knife.
- Previously, the baking is well mixed with the flour, and then gradually the flour is added to the preparation so that there are no lumps, involving everything very well.
- Grease a loaf pan (in this case, 18x10cm) and line with parchment paper.
- Pour the preparation into the pan and bake at 180ºC, between 40 to 45 minutes.
Arugula, cheese and walnut cake recipe
Ingredients
3 eggs
1 packet of wild arugula (100gr)
3 tablespoons of olive oil (approx. 50ml)
100ml of milk
180gr of all-purpose flour
1 teaspoon of baking powder
100gr of grated cheese
40gr walnuts
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
- Beat the eggs, and add the olive oil and milk.
- Season with salt, pepper, garlic and onion.
- Add the arugula leaves, as well as the grated cheese and chopped nuts.
- Gradually add the flour mixed with the baking powder.
- Place in an loaf cake pan previously greased and lined with parchment paper.
- Bake at 180ºC for about 40 to 45 minutes.
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