Nov 29, 2009

Christmas Cake. A Different Kind.

There are so many fantastic baking blogs out there that I don’t feel the need to make a lot of pastry contributions. Once in a blue moon I like to whip up something sweet—mainly when I’m in one of those cranky moods—but the cookie and cake thing just ain’t my cup of tea. Probably a DNA mistake of sorts on my part. Between you and me; I’m a reasonable cook, but a horrible baker. I’ll spare you the cookie and collapsing pie stories. They would seriously put me to shame.

What I do like are cookies or cakes with a slight savory twist. Think of it as a wink to the more traditional baking, like my Italian cheese cookies. Now this is an absolutely gorgeous looking savory cake. A friend of mine emailed me the recipe and I got really excited at the idea of serving this for Christmas, rather than the more traditional and often boring Christmas cookies. Sorry to all the cookie lovers out there but if I see another glistening Christmas tree shaped cookie, I’ll drive a nail through my foot. As much as I love Christmas time, I cannot stand those trite cookies. There! I’ve said it!

Are there typical Christmassy foods that make you want to scream? 

Ingredients:

2 cups all-purpose flour
2 tsp baking powder
1 roasted red bell pepper
4 oz black olives
6oz feta cheese
2 tsp dried oregano
1/3 cup olive oil
5 tbsp milk
butter (for greasing)
4 eggs
pepper
salt



Directions:

Line a cake tin and lightly grease the paper. I really should bake more, if only so I could make more use of this gorgeous antique cake tin.

I roasted a red bell pepper earlier. Covered the bowl with plastic wrap and allowed it to cool off.

Sieve two cups of flour and 2 tsp baking powder over a big bowl.

Break 4 eggs (room temperature) over the bowl as well.

And mix them in with the flour.

Add 5 tbsp milk and mix it up some more. The batter was kinda firm here, I wasn’t really sure what to make of it.

Pour in the oil and blend it in. The dough was still very, very firm here.  That was my cue to call my friend and see if this was going to be disastrous. She reassured me that it was supposed to look like this and everything would be just fine. I’m sure that had nothing to do with me threatening her within an inch of her life.

Finely chop all the ingredients and add them to the batter. Season with black pepper and a good pinch (roughly 1/4 tsp) of salt.

Carefully combine all ingredients.

Transfer the batter to the cake tin and use the back of a spoon to level it.

Bake the cake in a preheated oven at 350F (180C) for 55 minutes. Until a toothpick stuck in the center comes out clean.

 

This was surprisingly good. Great, even! However, I felt it was more bread-like than cake-like, really. Especially with a little pesto rosso spread on top! Next time I might just add some sauteed shallots, or sun-dried tomatoes to the batter. Maybe even a few sprinkles Parmesan cheese. Definite do-again.

Ehhh sweetie? The cake was superb! And honestly, I really didn’t mean it when I said I would sell your entire chick flick movie collection— including brand new widescreen & home theatre—if the cake didn’t turn out okay!

Kay’s Recipe Card

Click here for printable size.

Christmas Cake. A Different Kind.
Ingredients
    2 cups all-purpose flour
    2 tsp baking powder
    1 roasted red bell pepper
    4 oz black olives
    6oz feta cheese
    2 tsp dried oregano
    1/3 cup olive oil
    5 tbsp milk
    butter (for greasing)
    4 eggs
    pepper
    salt
Directions
    Line a cake tin and lightly grease the paper. Roast a red bell pepper, cover the bowl with plastic wrap and allow it to cool off. Sieve two cups of flour and 2 tsp baking powder over a big bowl and break Break 4 eggs (room temperature) in there as well. Mix them in with the flour.

    Add 5 tbsp milk and mix it up some more. The batter will be really firm. Pour in the oil and blend it in. Remove the skin and seeds from the roasted pepper, and finely mince the pepper, olives amd feta cheese. Add everything the batte, season with 2 tsp oregano, black pepper and a good pinch (roughly 1/4 tsp) of salt. Carefully combine all ingredients.

    Transfer the batter to the cake tin and use the back of a spoon to level it. Bake the cake in a preheated oven at 350F (180C) for 55 minutes. Until a toothpick stuck in the center comes out clean.
Meal type: snacks/savory baking
Servings: 8 slices
copyright © kayotickitchen.com
Nov 26, 2009

Rustic Roasted Chicken

I hope you all are having a wonderful Thanksgiving! We came home a day early due to harsh weather, but had a really great time! Being home again after a relaxing vacation is always a bit tough. I need some transition time, I guess. Wasn’t really in the mood to cook (it happens!), but definitely needed warm and comforting food. So lazy cooking it is. Throw everything in the roasting tray and let the oven do…

Nov 23, 2009

Indiafied Potato & Onion Soup

You could have have seen this one coming! Seriously. Don’t tell me you didn’t expect it! I’ve been on an Indian food binge ever since my Peppery Chicken Curry. It’s all so fragrant and yummy. Having a blast trying several recipes from the Pure India book, tweaking them and giving them my own twist. Then I put the book aside and wondered what would happen if I’d Indiafy—for lack of a…

Nov 20, 2009

Green Beans. The Ultimate Mix.

There are people who just don’t care for fancy side dishes during holidays. In fact, the Netherlands is—in spite of what you might think—a very conservative country where the motto is “Just act normal, that’s crazy enough“. For some people that also applies to food and it rings especially true for Dutch people. Now, there’s absolutely nothing wrong with that, but it doesn’t mean you can’t spruce up a side…

Nov 18, 2009

Photoshop: vignettes

  I have a thing for vignettes. Not in my food photography, though—I feel it seriously distracts from what’s going on in step by step food photos—but in my regular photography I really like them. Provided it’s not a very dark and exaggerated vignette, I don’t care for those at all and that’s what you usually see around the internet a lot. The one thing I seldom see are light vignettes….

Nov 17, 2009

Kay’s Potato Gratin

Thanksgiving and Christmas are the perfect times to serve a variety of tasty and beautiful side dishes. I usually know months before the actual event—we don’t celebrate Thanksgiving, but do have two official days of Christmas—what kind of meat or poultry I’ll be cooking, it’s those darn side dishes that make me rip out my hair out by the handful. I did my best trying to come up with a side dish…

Nov 15, 2009

Best Beets Ever!

Filed under: Sides,Vegetarian,vegetables,Recipes — Tags: , , , , , , , , , — Kay @ 2:37 pm

Behold my latest concoction! It’s by far the best beet recipe you’ll ever find. I know, perhaps I sound a wee bit haughty in asserting that my recipe is the best ever, but try it… you’ll see! Your Thanksgiving or Christmas table will be empty, less glamorous and almost boring without this side dish. You need this side dish! So, if at any time in your life you feel an insoluble void—like something’s missing—you check your pockets and…