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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
175g self-raising flour
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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