Savoury Cake with Cottage Cheese, Chard & Half Dried Tomatoes
Words & Photography by Eda Ildam
When l come home early, collecting the fresh ingredients, l love to bake this very easy cake and have it with thick yoghurt for dinner. You can take the leftovers with you to the park the day after or to the office for an afternoon snack. If l have a whole bunch of chard, l keep the other half for another day to make another quick fix meal with minced meet, tomato paste and garlic, or dice and mix it with cheese and eggs between filo pastry.
3 leaves of chard
1 handful of half dried tomatoes
1 cup cottage cheese
1 cup all purpose flour
1 spoon baking powder
4-5 table spoon olive oil
1 pinch of salt and pepper
Preheat the oven to 160 degrees and oil a baking tray.
Mix all the dry ingredients in a bowl.
Whisk the eggs and olive oil in another, then add to the dry ingredients and mix together.
Add the mixture carefully into the baking tray.
Bake for around 50 minutes but please keep in mind that all ovens have their own capabilities so your own baking durations might be better to follow. It is important to get a crunchy crust and for the cake to be baked thoroughly inside.