Fall

Savory buttercup cake with pecorino, walnuts and vanilla

March 16, 2013
Author Notes

The vanilla aroma adds a lot to this recipe. —MarieGlobetrotter

  • Serves 4-6
Ingredients
  • 300g buttercup
  • 2 eggs
  • ½ cups wholewheat flour
  • 70 milliliters milk
  • 2 tablespoons Greek yogurt
  • 3/4 diced pecorino or grana
  • 1 pinch nutmeg
  • 1 handful walnuts, chopped
  • 1 pinch vanille powder or 1/2 tsp vanilla extract
  • Salt and pepper
In This Recipe
Directions
  1. Preheat oven on 350F
  2. Cut the buttercup in dices and place on a baking tray. Sprinkle with olive oil, salt and pepper and cook in the oven until tender.
  3. In the meantime, whisk together eggs, milk and greek yogurt
  4. Cut the cheese into dices
  5. Once the buttercup is cooked, remove the skin and puree with a fork or an electric mixer. Add the milk-yogurt mixture and combine well. Now add the flour, vanilla, chopped walnuts, nutmeg, salt and pepper. Finish by adding the cheese.
  6. Pour the mixture in a cake pan and bake for about 30 min. Let cool before removong from the pan.

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