Parmesan cake

Author:: Stephanie Alexander
Time:: 1-2 hours
Difficulty:: Medium
Special options:: Vegetarian, Kid-friendly, Nut-free

This very simple recipe makes a light, spongy cake that is lovely eaten warm from the oven with a glass of wine, or perhaps is even better cut into 2cm-thick slices and toasted under the griller. It can be served instead of bread when starting a meal with a few antipasti, and I also like it as a side dish for a saucy stew.

Photo: Marina Oliphant

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Ingredients

90g butter, melted and cooled
125g self-raising flour
1/2 tsp baking powder
1/2 tsp salt
1/3 cup semolina
60g freshly grated parmesan cheese
freshly ground black pepper
3 eggs, separated
3/4 cup milk

Method

Preheat oven to 190ºC. Brush a little of the butter over the sides and base of a 20cm x 5cm cake tin and line the base with baking paper.Sift the flour with the baking powder and salt. Mix in the semolina and parmesan, then add pepper to taste. Lightly whisk the egg yolks.

Make a well in the centre of the dry ingredients and pour in the yolks, milk and remaining butter.

Whisk the egg whites to soft peaks and fold into the mixture. Tip the batter into the prepared tin and bake for 30-35 minutes, until firm to the touch and brown on top.

Cool for a few minutes, then turn out onto a wire rack to cool further. Serve warm or toasted.

Main ingredient:: Cheese
Cuisine:: Italian

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