Swiss Chard and Gorgonzola Savory Cake
Savory loaf cake studded with Swiss chard, blue cheese, and fresh parsley. Chard is steamed until tender, then sautéed with green onion to release excess moisture before folding into an egg and cheese batter. Baked until the center is set and a knife inserted comes clean. Serve warm or at room temperature as an appetizer or light lunch.
Ingredients
- 1 small bunch Swiss chard, rinsed
- 3 ½ oz gorgonzola, crumbled
- 3 ½ tbsp milk, whole
- 4 tablespoon fromage blanc, or quarkGreek yogurt1:1strainedadds dairy
similar moisture, tanginess
- 1 ¾ cups all-purpose flourspelt flour1:1whole grain
nuttier, heavier crumb
- ¼ tablespoon baking soda(optional)
- 1 packet baking powder, chemical
- 3 eggs, large
- 3 ½ tbsp olive oil
- 1 small bunch parsley, fresh, finely chopped
- ¼ tablespoon paprika, sweet
- 1 green onion, new onion, finely sliced
- salt
- black pepper
Instructions
- 1
Rinse Swiss chard and steam for about ten minutes until tender. Drain and reserve.
- 2
In a small skillet, sauté the finely sliced green onion (white and green parts) in a small amount of olive oil. Add the chopped chard and cook over low heat until the liquid released by the chard has evaporated. Season, mix, and reserve.
- 3
Beat the eggs together with fromage blanc, milk, olive oil, and paprika. Add crumbled gorgonzola and season.
- 4
In a large bowl, mix flour, baking soda, and baking powder. Fold in the egg mixture, then the chard mixture and finely chopped parsley. Mix until combined.
- 5
Pour batter into a greased and floured loaf pan or one lined with parchment. Bake at 375°F for 60 minutes or until the interior is dry. Insert a clean knife; if it comes out wet and sticky, bake an additional 5 to 10 minutes.
- 6
Cool before turning out of the pan.
Tips
The chard must be thoroughly drained and the moisture cooked off in the pan to prevent a soggy cake.
Use a loaf pan or similar cake mold; standard loaf pans work well for this recipe.
Good to Know
Cool completely. Wrap in foil or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Prepare chard and onion mixture up to 1 day in advance and refrigerate. Batter is best assembled just before baking.
Slice and serve warm or at room temperature. Pairs well with a light salad or as part of a French charcuterie board.
Common Mistakes
Do not skip the step of cooking off the chard's released liquid to avoid a dense, soggy cake.
Do not overmix the batter once combined to avoid developing gluten and toughening the crumb.
Do not rely solely on the 60-minute timing; use the knife test to ensure doneness, as oven variance affects baking time.