Porcini salty cake with thyme and yellow cheese


Gorgeous, after some delicious sweet recipes, it’s time for a very aromatic salty cake with dried mushrooms, smoked cheese and thyme 🙂

The preparation itself does not take time, but waiting in front of the oven may seem like an age especially when the kitchen smells of freshly baked bread mixed with the aroma of dried mushrooms and thyme, mmm!

The cake is perfect for breakfast with a glass of yogurt, as well as for a light lunch/dinner with a large salad of fresh vegetables/snack or as an addition to vegetable (cream) soup.

3 eggs
100 g yogurt
40 g coconut oil (melted)
150 g einkorn flour
70 g grated (smoked) yellow cheese
5 g dried mushrooms (porcini)
10 g baking powder
1 tsp salt

Soak the dry porcini in warm water and leave for 5-10 minutes to soften. Meanwhile beat eggs in a blender on low speed. Add yogurt and melted coconut oil. Blend the mixture briefly, add the flour, salt and baking powder and mix until smooth. To the resulting cake mixture, add the squeezed and finely chopped mushrooms, grated cheese and thyme. Stir with a spoon and transfer to a non-stick round form (18 cm in diameter) for baking. Bake for about 40-45 minutes in a preheated 180˚C oven.

Approximate nutritional value according to cronometer.com
Kcal 1396.3
Protein: 65.1 g
Carbohydrates: 108.4 g
Fat: 76.9 g

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