Back to Recipe Menu

Sophie Grigson's parmesan cake

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Sift the plain flour, baking powder and salt into a large bowl.
  • Add the grated parmesan, semolina flour and some freshly ground pepper. Mix well and make a well in the centre.
  • Then add the milk with the cooled melted butter and 3 egg yolks. Vigorously whisk until smooth
  • In another very clean, dry bowl, beat the egg whites until stiff using an electric hand mixer.
  • Then gently fold the egg whites into the cheese mixture using a wooden spoon.
  • Transfer the mixture to an oiled 20 cm springform cake tin, evenly spreading out to the sides. Cook in the oven for about 20-25 mins until firm to the touch and lightly browned.
  • Dress the lettuce leaves with olive oil, balsamic and seasonings to taste.
  • When ready, cut the cake into 4 or 6 pieces and serve with the salad on the side as a starter or light lunch.

Ingredients

  • 1 cup plain flour
  • 1½ tspn baking powder
  • ½ tspn table salt
  • 55 gm finely grated fresh parmesan
  • ¼ cup semolina flour
  • freshly ground pepper
  • ¾ cup full cream milk
  • 6 tbsp melted, cooled unsalted butter
  • 3 large eggs, separated
  • olive oil spray
  • cos leaves
  • olive oil
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm