There’s nothing easily to make that Blender’s savory cake. You can use almost anything to make it, meal, vegetable, chicken, tuna, and sardines. If you had leftovers you can use, as Antoine Lavoisier said, to turn in a delicious savory cake too. Just let free your imagination. These kinds of savory cakes are so common in
In this recipe I add onions in the batten and the result was pretty good, better than my regular recipe without onions. Honestly, delicious.
Blender Savory cake Filled with cream cheese&sun dried tomatoes
- 2 ½ cups all purpose flour
- 2 eggs
- ½ cup grated Parmesan
- 1 small onion coarsely chopped
- 1 cup milk
- ½ cup sunflower oil
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 large chicken breast (boneless and skinless) poached or roasted (I used a leftover) cute in dices
- 200g cream cheese
- 100g mozzarella cute in dices
- 2 tablespoon parsley finely chopped
- 20g sundried tomatoes
- 2 tablespoons tomatoes sauce
- 1to 2 large eggs
- 1 teaspoon ground black pepper
- Pinch of salt
- 50g grated parmesan
- 50 g bread crumbs
Put the flour, baking powder, salt, and pepper in a large mixing bowl and whisk the ingredients together to combine.
Put the eggs, parmesan, onion, and oil in blender. Beat for about 2 minute, until they’re foamy and blended.
Pour the wet ingredients over the dry ingredients and, using a sturdy rubber spatula or a wooden spoon, gently mix until the batten comes together.
Turn the half batten into a buttered pan, spoon the filling and add the other half dough.
Sprinkle the mix of bread crumbs and grated parmesan and bake for 35 to 45 minutes, or until cake is golden and a slender knife inserted into the center of the loaf comes out clean.