Ingredients

- 175 gr self-raising flour
- 3 eggs
- 2 tbsp sour cream (crème fraiche mixed with a bit of lemon juice works too)
- 4 tbsp olive oil
- 1 tbsp dijon mustard
- salt and pepper
- 100 gr rocket leaves, washed, dried and chopped
- 50 gr pine nuts (toasted walnuts or cashews work as well)
METHOD
Easy to throw together and just something a bit different than a slice of bread. It’s very nice to eat this warm, with some butter or hummus. Even peanut butter worked for me!
Makes one cake
Vegetarian
- Preheat the oven to 160℃.
- Rub a cake tin with some rapeseed oil.
- In a bowl, mix the flour, eggs, sour cream, olive oil and mustard with a handheld mixer until you have a smooth batter.
- Spoon through the rocket leaves and the nuts.
- Pour the mixture in the cake tin and bake for 45 minutes or until a skewer comes out clean.
- Let it cool in the tin for 10 minutes and then transfer to a cooling rack.
- Eat warm with a bowl of soup or a salad.



Ingredients



- 175 gr self-raising flour
- 3 eggs
- 2 tbsp sour cream (crème fraiche mixed with a bit of lemon juice works too)
- 4 tbsp olive oil
- 1 tbsp dijon mustard
- salt and pepper
- 100 gr rocket leaves, washed, dried and chopped
- 50 gr pine nuts (toasted walnuts or cashews work as well)
METHOD
Easy to throw together and just something a bit different than a slice of bread. It’s very nice to eat this warm, with some butter or hummus. Even peanut butter worked for me!
Makes one cake
Vegetarian
- Preheat the oven to 160℃.
- Rub a cake tin with some rapeseed oil.
- In a bowl, mix the flour, eggs, sour cream, olive oil and mustard with a handheld mixer until you have a smooth batter.
- Spoon through the rocket leaves and the nuts.
- Pour the mixture in the cake tin and bake for 45 minutes or until a skewer comes out clean.
- Let it cool in the tin for 10 minutes and then transfer to a cooling rack.
- Eat warm with a bowl of soup or a salad.


