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 Arugula Cake 

For those hot summer evenings, here’s a homemade recipe that is not only easy to make, but also bursting with flavors. 
Deliciously moist, it’s a perfect partner for both a gentle Pimms or even a simple cup-a-soup.
Incredibly, it’s also pretty healthy too, it contains a good chunk of your required daily vegetable intake.
Here’s the recipe for a single large cake, but this also works a treat as cupcake sized bites.


Ingredients for 1 cake 

100g rocket 
175g self-raising flour 
3 eggs 
2 tablespoons sour cream 
1 Cup soy milk
1 tbsp ginger
50g pine nuts 
4 tbsp olive oil 
2 tbsp of mustard Salt and pepper preparation 



Preheat the oven to 160 degrees . 
Wash the arugula , dry it and chop it finely . 
Put the flour into a bowl , add the eggs , sour cream , oil , mustard and lots of salt and pepper . 
Beat the batter for about 1 minute with a mixer . 
Fold in the arugula and pine nuts gently into the batter .
Pour the batter into a greased cake tin and bake for 40 minutes. 
Serve the cake lukewarm or warm 

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