Savory kashkaval and green onion loaf cake

Name: Savory kashkaval and green onion loaf cake
Ingredients: 4 eggs; 60 g butter; 150 g sour cream; 140 g grated kashkaval; 200 g flour; 1/2 sachet baking powder; 4 green onion stalks; 1/2 red bell pepper; 1/2 teaspoon salt; 1/2 teaspoon ground pepper

Appetizers - Savory kashkaval and green onion loaf cake by Virginia P. - Recipia

Eggs are whipped until foamy before the rest goes in, and this savory kashkaval and green onion loaf cake comes out fluffy and slices neatly. It is a savory cake with grated kashkaval, a firm yellow cheese, green onion and red bell pepper, baked in one pan. I serve it cold, cut in thin slices, because it is easier to pick up by hand at a picnic. Preparation: 15 minutes. Cooking: 32 minutes. Resting: 20 minutes. Total time: 67 minutes. Servings: 8. About 280 kcal and 11 g protein per serving.

Ingredients

4 eggs
60 g butter
150 g sour cream
140 g grated kashkaval
200 g flour
1/2 sachet baking powder
4 green onion stalks
1/2 red bell pepper
1/2 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Mix the eggs with 1/2 teaspoon of salt and 1/2 teaspoon of ground pepper until foamy. 2. Melt the butter over low heat for 2 minutes, then pour it over the eggs and mix. 3. Add the sour cream, then the flour mixed with 1/2 sachet of baking powder, and keep mixing until smooth. 4. Add the grated kashkaval, the finely chopped green onion and red bell pepper, and stir with a spoon. 5. Pour the mixture into a pan lined with baking paper and put it in the oven preheated to 180°C for 30 minutes, until it browns on top. 6. Let the cake cool for 20 minutes, then slice it.

Notes

Choose a kashkaval that grates easily without crumbling. Dry the green onion well after washing it, before you chop it. The top can brown too fast, in which case cover the pan with aluminum foil. We did not have the patience and cut it while still warm, and it was delicious. It keeps for three days in the fridge, well covered. If you don't have kashkaval, grated parmesan in the same amount works, but it is saltier, so add the salt carefully. Eat it cold at a picnic, with cherry tomatoes and cucumbers.