1 September 2014

Polenta, vegetables and feta savoury bundt cake / Bundt cake salgado de polenta, recheado om legumes e feta.


As I wrote here, I loved Susana's savoury bundt cake so much, that the day after she published it, I had to give it a go.
I followed Susana's directions for the cake, but I adapted the filling in order to finish some bits and bobs that were wondering in the fridge and also because I wanted to use the fantastic feta cheese that I bought at the Edinburgh foodies festival.
ingredients for the cake (8 to 10 slices):
2 eggs
260ml milk
150ml sunflower oil
160g polenta
120g plain flour
1 tsp baking powder
1 tsp fine sea salt


ingredients for the filling:
2 tbsp olive oil
3 garlic cloves, peeled and thinly sliced
150g curly kale, very thinly sliced
150g roasted red peppers, from a jar is fine
60g sundried tomatoes, drained and chopped
3 tbsp salsa verde (I used this one)
120g feta cheese, cubed


method:
Preheat the oven to 180ºC. Grease a bundt cake tin with butter and dust with polenta or use a flour based baking spray to coat the tin very well.
To make the cake, start by separating the eggs and reserve the egg whites for later.
In a bowl, beat the egg yolks with all the remaining ingredients.
Put the bowl in the fridge and allow the batter to rest for 30 minutes.
To make the filling, heat the olive oil and garlic slices in a pan and as soon as the garlic starts sizzling, stir in the kale. Cook until the kale is tender, stirring from time to time.
Turn off the heat and stir in the peppers, tomatoes and salsa verde.
Drain the mixture over a colander in order to get rid of the excess moisture and gently fold in the cubed feta cheese.
Take the batter out of the fridge.
Whisk the egg whites into soft peaks and gently fold them into the rested batter.
Pour half of the batter into the prepared tin and spread over 2/3 of the filling.
Cover with the remaining batter and scatter the remaining filling over the top.
Bake the cake for 30 to 35 minutes or until golden brown and a skewer inserted in the middle of the cake comes out clean.
Allow the cake to rest in its tin for 30 minutes before turning it onto a wire rack.
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Tal como escrevi aqui, fiquei tão encantada com o bundt salgado da Susana, que o reproduzi logo no dia a seguir a ela o ter publicado no blogue.
Segui a receita da Susana para a massa do bolo e montagem e adaptei o recheio de acordo com ingredientes que tinha no frigorifico e queria gastar e também porque queria utilizar o fantástico queijo feta que comprei no foodies festival em Edimburgo.
Assim sendo, para o meu recheio fiz assim:
Comecei por fritar 3 dentes de alho laminados em 2 colheres sopa de azeite.
Assim que o alho começou a ficar com um bocadinho de cor, adicionei 150g de couve frisada finamente picada e salteei até a couve estar macia.
Quando a couve estiver macia, apagar o lume e juntar 150g de pimentos vermelhos assados (de frasco), 60g de tomates secos, escorridos e picados e 3 colheres sopa de molho verde (usei deste).
Mexer tudo muito bem e escorrer a mistura em cima de um escorredor, a fim de eliminar o excesso de líquido.
A esta mistura adicionar 120g de queijo feta cortado em cubos e envolver delicadamente.


Recipe / Receita: Basta Cheio.