Sunday, October 16, 2016

Vegetable Cake

My five year old daughter has recently decided that she wants to be famous and make the world better.  I've convinced her that becoming a YouTube star does not make the world better, but she really wanted to share her recipe for vegetable cake with the world, because she says it's really healthy and tasty. And because it will make her famous.

I'm not sure about the famous part, but it is somewhat healthy and surprisingly tasty, so I'm willing to share.

While we were in France, I picked up some cake pans, and they came with a tiny cookbook of cake recipes.  The first half of the book would be recognizable to any self-respecting American house-wife (chocolate cake, pineapple cake, and so on), but in the second half are savory curiosities such as "ham and walnut cake", "crab cake" (in a fashion not Maryland-approved at all), and "chopped vegetable cake".  My daughter saw this last and went crazy.  Cake?  With vegetables!?  Healthy cake?!?  She wanted to make it right away, and has demanded it at regular intervals ever since.  I've never stopped her, because hey, veggies.  However, she had her own ideas about what went in it, so the recipe went out the window.  I steered only enough to keep it vaguely cake-like.

I present: vegetable cake a la Schmoo.

4 eggs
a pinch of salt
110 grams all-purpose flour
1/2 tsp baking powder
5 Tbsp milk
4 tbsp melted butter
1/2 oz blue cheese, crumbled (or replace with other cheese if your child loves blue cheese less than mine does.)
1/2 oz cheddar, grated
1 to 1 1/2 cup mixed veggies, pre-cooked and squeezed to get the water out (Schmoo prefers carrots, cauliflower, zucchini, and corn, all of which we usually have in the freezer.)
Optional: 1/2 cup cooked protein (ham, chicken, leftover lunch meat, whatever.)

Pre-heat oven to 350 F, and grease a loaf pan.
Beat eggs, and then mix in baking powder, flour, and salt.
Stir thoroughly.
Mix in milk, and then melted butter.
Fold in cheese and veggies.
Bake 45 minutes at 350 F.
Stick a toothpick in it to confirm it is cooked all the way through, and no liquid sticks to the toothpick.
Let cool for 5 minutes, and serve as is, or smeared with a soft cheese such as cream cheese or Boursin.

Squeezing the water out of cooked veggies with a paper towel

The Schmoo mixing flour and egg
Folding in the veggies

Ready to go in the oven