Cheesy garlic mushroom cake
A savoury cake that's perfect for lunchboxes and picnics! Garlic, mushrooms, cheese - so much flavour.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6 people
- 1/2 tbsp butter, plus more for greasing the tin
- 1/2 tbsp oil
- 485 g mushrooms, cut into chunky dice (~ 5 cups when chopped)
- 1 clove garlic, minced
- 6 eggs
- 150 g (~ 1 cup) self-raising flour
- 150 g cheddar cheese, grated (~ 1 1/2 cups when grated)
- 1/2 tsp dried thyme
- Black pepper
Melt the butter in a frying pan, along with a small dash of oil. Add the mushrooms and garlic, and cook over a medium heat until the mushrooms are soft and any excess liquid has cooked off (with this amount of mushrooms, it might take about 10 minutes). Set aside.
Break the 6 eggs into a mixing bowl, and add the self-raising flour. Carefully mix until fully combined, then add the cheese, thyme, a good pinch of salt and pepper, and the garlic mushrooms. Mix to combine.
Thoroughly grease an 8-inch loose-bottomed cake tin, and add the garlic mushroom mixture. Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until firm. Leave to cool, then remove from the tin and slice.