Savory Cake- with the flavours of Goa

This classic French recipe gets its Goan touch from the coconut oil used. Unrefined cold pressed coconut oil has traditionally been used in goan cooking and adding it here gives this cake that nostalgic coconut aroma and moreish flavor quintessential to the authentic goan kitchen.

 

Ingredients

250g Maida

1 tbsp baking powder

3 large eggs

125 ml coconut oil***

150 ml milk +1 tblsp lime juice

 salt for seasoning

2 tsps  freshly ground black pepper

3 tblsps finely chopped curry leaves or coriander

150 gms paneer/cheese, diced

100 gms  chicken sausage / chorico*, diced

100 gms carrot, finely grated

1 stock cube, crumbled**

Sesame seeds for crunch

Method

Preheat the oven to 180C and line a round 9 inch cake tin with baking paper. In a bowl, mix together the maida, baking powder, veggies, herbs and sausages. In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the stock cube, oil and milk mixed with lime juice. Season with the salt and pepper. Fold the flour mixture into the whisked liquid. Try not to over mix to avoid the cake getting tough. Pour the batter into the prepared tin. Sprinkle with sesame seeds. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. Leave to cool in the tin. Slice and serve warm or at room temperature with a glass of chilled beer.

*For a vegetarian version substitute sausage with fresh peas or diced sautéed mushrooms

** A tablespoon or so of some balchao or cafreal masala that you have at hand is a flavorsome substitute for the stock cube and a means to vary the flavor profile of your savory cake.

*** You may substitute coconut oil with a vegetable oil or even melted butter if its hard to find.