Chickpea Feta Cake with Sun-Dried Tomatoes
Savory Italian cake combining chickpea flour and wheat flour with tangy feta, sun-dried tomatoes, and pumpkin seeds. Mixed into a tender crumb and baked in a loaf pan, then served sliced with fresh arugula and crispy edges. A protein-rich vegetarian loaf cake with Mediterranean flavors, suitable for lunch or light dinner.
Ingredients
- ½ cups wheat flour type 00
- ½ cups chickpea flour
- 2 oz cooked dried chickpeas
- 2 oz feta
- 4 ½ tbsp sun-dried tomatoes in oil, drained
- 2 eggs
- 3 tablespoon pumpkin seeds
- 2 tablespoon milk
- 2 teaspoon baking powder
- 1 bunch oregano, chopped
- 3 tablespoon oil
- salt, to taste(optional)
- pepper, to taste(optional)
- butter, for pan
- breadcrumbs, for pan
- arugula, for serving
Instructions
- 1
Preheat oven to 375°F.
- 2
Whisk together wheat flour and chickpea flour with eggs, milk, and oil until combined, about a few minutes with an electric mixer.
- 3
Add chopped oregano, a pinch of salt, and pepper to taste.
- 4
Drain sun-dried tomatoes well and cut into thin strips. Cut feta into cubes approximately ⅓" on each side.
- 5
Fold tomatoes, feta, cooked chickpeas into the batter gently with a spatula.
- 6
Fold in baking powder at the end.
- 7
Butter a small plum cake pan (approximately 20 x 3 ⅛") and coat with breadcrumbs.
- 8
Pour batter into prepared pan.
- 9
Sprinkle pumpkin seeds over top.
- 10
Bake for 20 minutes.
- 11
Cool the cake in the pan before turning out.
- 12
Slice into pieces approximately ⅓" thick.
- 13
Serve with arugula, sun-dried tomato pieces, and feta slices.
Tips
Drain sun-dried tomatoes thoroughly to avoid excess moisture in the batter.
Fold in feta and tomatoes gently to keep pieces intact.
Use an electric mixer for the initial flour and egg mixture to ensure even combining.
Good to Know
Keep covered at room temperature up to 2 days, or refrigerated up to 4 days. Slice cold or at room temperature.
Cake can be baked up to 1 day in advance. Assemble with fresh arugula and feta just before serving.
Slice and plate with arugula, sun-dried tomato pieces, and feta slices. Serve at room temperature or lightly chilled.
Common Mistakes
Do not skip draining sun-dried tomatoes to avoid a soggy batter.
Do not overmix after adding feta to avoid breaking apart the cheese pieces.
Do not bake longer than 20 minutes to avoid a dry crumb.