300gms – Mixed vegetables ( cauliflower, roasted bell pepper,corn, carrot )
1 no – Onion, peeled
50gms – Olive oil
5nos – Eggs
10 nos – Basil leaves, chopped
90gms – All plain flour
1 1/4 tsp – Baking powder
½ tsp ground turmeric
110gms – Grated cheddar, or other mature cheese
Salt and black pepper
2 tbsp – Black or white sesame seeds
.Brush the sides of a 9″ pan with butter, put in the sesame seeds and toss them around so they stick to the sides.
. Par boil the cauliflower florets and carrot slices.
Cut a few rings off one end of the onion and set aside (these will go on top of the cake); coarsely chop the rest. Heat the oil in a pan and on a low heat sauté the chopped onion, chopped roasted bell pepper,par boiled carrots, and cauliflower florets and rosemary for five minutes. Remove from the heat, leave to cool down.
Pre heat the oven to 180°C.
Add the eggs and basil to the cooked, cooled vegetables and whisk.
Sift the flour, baking powder and turmeric into a large bowl, and add the cheddar, salt (very less as the cheese will be salted) and plenty of black pepper. Add the egg mix and whisk to remove any lumps.
Bake the cake in the pre heated oven for 45 minutes, until golden brown and set. Serve hot or warm.