Recipe: Chicory & Curry Cake - Recette: Cake aux Endives & au Curry
Last week-end a friend offered me for my birthday a cookbook on quiches and cakes and I couldn’t wait to try one of the recipes. As there was none with chicories, I just got some inspiration from other recipes and made my own recipe.
As chicories by themselves do not have a strong taste, I chose to add a spice to the cake: curry. It’s a combination that I had already seen in several recipes and I wanted to try it as I had never done it before. As for the cake batter, it’s a simple classic recipe.
The cake turned out light, crispy on the outside and still soft on the inside. You get the taste of the chicory and of the curry, which makes a wonderful association.
Chicory & Curry Cake
Serves 6/8 - Ready in 1h15
Ingredients
- 250g chicory (3 small chicories)
- 200g flour
- 100g grated Cheddar cheese
- 100ml milk
- 100ml oil (I used 50ml sunflower oil and 50ml olive oil)
- 20g butter
- 3 eggs
- 5tsp curry powder
- 2tsp baking powder
- salt & pepper
Preparation
Wash and thinly slice the chicories. Put them in a pan with the butter, on a slow heat, for 15 minutes. This step will take some water out of the chicories.
Preheat the oven to 180°C / gas 4.
Meanwhile, combine the flour and baking powder.
In another bowl, beat together the eggs, oil and milk for a couple of minutes until they are well combined. Add salt and pepper.
Pour the egg mixture slowly into the flour while stirring with a fork with little circular movements (this will avoid making lumps). Once the flour and egg mixture are well combined, add in the grated cheese and stir well. You can then add the curry powder. Stir again.
By then, the chicories should be cooked enough. Add them to the batter and stir well.
Pour the mixture into a cake tin.
Bake for 50 minutes.
To know if the cake is done, stick a knife into it and remove. If the knife is clean, then the cake is ready. Take out of the oven and leave to cool in the tin for a while.
Enjoy warm or cold with a green salad for a light dinner or cut into cubes as an appetizer.
What do you think? Have you ever combined chicories and curry?
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Cake aux Endives & au Curry
Pour 6 à 8 personnes - Prêt en 1h15
Ingrédients
- 250g endives (3 petites endives)
- 200g farine
- 100g fromage râpé
- 100ml lait
- 100ml huile (j’ai utilisé 50ml huile de tournesol et 50ml huile d’olive)
- 20g beurre
- 3 oeufs
- 5cc curry en poudre
- 1 sachet de levure chimique
- sel & poivre
Préparation
Lavez les endives et émincez-les finement. Faites les revenir dans le beurre à feu doux pendant une quinzaine de minutes.
Préchauffez le four à 180°C.
Mélangez la farine et la levure.
Dans un autre saladier, battez les oeufs avec le lait et l’huile jusqu’à ce que les 3 ingrédients soient bien combinés. Salez et poivrez.
Versez les oeufs progressivement dans la farine tout en mélangeant avec un fouet ou une fourchette (de petits mouvements circulaires éviteront la formation de grumeaux).
Ajoutez ensuite le fromage râpé, puis le curry et enfin les endives. Mélangez bien.
Enfournez 50 minutes. Pour savoir si le cake est cuit, plantez-y un couteau. Si la lame ressort sèche, le cake est prêt.
Sortez-le du four et laissez-le refroidir un petit moment dans le moule.
Dégustez-le chaud ou froid, avec une salade verte pour un repas léger, ou coupé en morceaux en apéritif.
Bon Appétit!
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