Enjoy this wholesome and flavourful recipe celebrating the natural goodness of Eureka Mills stoneground flours. Known for their unbleached, preservative-free milling process, Eureka Mills flours bring a rustic integrity and rich depth of flavour to both savoury and sweet creations.
Savoury Cottage Cheese, Herb & Onion Cake
Serves: 10-12
Prep time: 25 minutes
Cooking time: 50 minutes – 1 hour
Ingredients
- 20ml olive oil
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 500g smooth full-fat cottage cheese
- 200g butter, room temperate
- 4 eggs, room temperature
- 2 cups cheddar cheese
- ½ cup herb, chopped (parsley, thyme, sage)
- 1 tsp lemon zest
- 200g Eureka Cake Flour
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp baking powder
- A few thinly sliced onion rings
- A few medium sage leaves
Method
- Heat the olive oil in a pan over low-medium heat. Add the onion and sauté for 5 minutes. Add the garlic, and continue to sauté for a further 5 minutes, stirring often so it does not catch. Remove from the heat and allow to cool.
- Preheat the oven to 180C and grease a 20cm springform pan.
- Mix the cottage cheese and butter together until smooth, light and fluffy.
- Add the eggs, one at a time, mixing well between each.
- Add the sauteed onion and garlic, cheese, herbs and lemon zest.
- Separately, mix the flour, salt, pepper and baking powder together. Add this to the cottage cheese mixture, and fold through until well combined.
- Tip the mixture into the prepared cake tin and even it out. Top with a few onion rings and sage leaves.
- Place in the oven and back for 50 minutes to an hour. The top should be golden brown, and a skewer inserted should come out clean.
- Allow to cool slightly and serve.
Other recipes in the collection: crispy tortilla chips paired with creamy guacamole. Wholemeal falafel balls deliver crunch and comfort in every bite. Indulge in the decadence of espresso chocolate lava cakes, where the robust flavours of cocoa and coffee will have you grabbing another moreish slice.