Ingredients for Kale and White Cheese Savory Cake
- 1 bunch kale
- 100 g white cheese (similar to feta)
- 1 water glass yogurt (about 200 ml / 3/4 cup + 1 tbsp)
- 3 eggs
- 1 water glass vegetable oil (about 200 ml / 3/4 cup + 1 tbsp)
- 2.5 water glasses flour (about 500 ml / 2 cups + 2 tbsp)
- 1 packet baking powder
- 1/2 dessert spoon (about 1 tsp) salt
How to Make Kale and White Cheese Savory Cake
In a large bowl, combine 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) yogurt, 3 eggs, and 1 water glass vegetable oil. Beat with a hand mixer until smooth.
Add 2.5 water glasses flour, 1 packet of baking powder, and 1/2 dessert spoon salt. Beat again with the mixer until just combined.
Trim and wash 1 bunch of kale, then slice it finely. Fold the kale and 100 g crumbled white cheese into the batter and stir until everything is evenly distributed.
Pour the batter into a greased medium round baking pan or ovenproof dish and bake at 190°C (375°F).
Let it cool slightly, then slice and serve.
Tips
Baking on the middle rack at 190–200°C (375–390°F) gives you a crisp exterior while keeping the inside tender. Since ovens vary, check doneness with a toothpick — it should come out clean.
Before turning the cake out of the pan, let it rest at room temperature for at least 15–20 minutes. As it cools, the flavors settle and the slices hold together much more cleanly.
