3large eggsUK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
130ml/gmilk(depending on flour blend used, this may need to be fractionally increased)
1mediumcourgette grated and drained
Roasted Mediterranean Veg
Pre-heat the oven to 220 C/425 F/Gas 7.
Roast the halved tomatoes, sliced onions and sliced peppers (separately) (NOT the olives or sweetcorn) in roasting dishes in the oven with a sprinkling of salt and a drizzle of olive oil, stirring intermittently, for 30 to 40 minutes or until they begin to char slightly on the edges.
Remove from the oven, set aside and cool while you make the cake batter.
Turn the oven down to 180 C/350 F/Gas 4.
Either base line (with baking paper) a 9 inch cake tin (square or round)... OR I used a silicone cake mould.
Weigh and mix together the flour, polenta, xanthan gum (or psyllium husk), baking powder, bicarbonate of soda, salt and pepper, making sure any lumps are completely broken down (TIP: weigh into an airtight container and shake vigorously).
Add the herbs and cheese and stir through.
Lightly whisk the eggs, oil, yoghurt and milk together until light, airy and evenly blended.
Add the grated courgette and fold to combine.
Add the dry ingredients and fold until evenly mixed.
Arrange the vegetables on the base of the cake tin – olives and sweetcorn, followed by peppers and onion.
Lastly, drain the excess juice from the roasted tomatoes, before also placing them in the base of the tin on top of the other veg.
Spoon the cake batter on top of the vegetables and smooth the top (should you have any excess batter, use to make small muffins).
Bake for 25 to 30 minutes (15-20 minutes for muffins) until a skewer inserted into the centre of the cake comes out clean.
Remove from the oven and leave in the tin to cool for at least 15 minutes before turning out 'upside down' onto a plate.
Serve warm or cold.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blends A and B can be found on the GFA Flours & Flour BlendingPage. Although not tested with other flour blends, the recipe should work well with alternative commercial blends.