What a lovely cake for a quick snack. The fresh herbs add a very special aroma to this easy recipe!
Serves: 1 loaf pan Prep. time: 20′ Cooks in: 60′ Ready in: 1:20′
2 tbsp extra-virgin olive oil
1 small bunch spring onions, finely chopped
350 g butter at room temperature
1 tbsp brown sugar
400 g all-purpose flour, sifted
1 sachet baking powder, sifted
1 dill, finely chopped
1 cup Graviera cheese, grated
1 cup anthotiro cheese (or other fresh cheese), diced
1 tbsp dried spearmint, chopped
1 cup parsley leaves, finely chopped
For the mousse
200 g anthotiro cheese, crushed with a fork
2 tbsp natural strained yogurt
2 tbsp fresh spearmint leaves or dill, chopped
2 hard-boiled eggs, sliced
a few cherry tomatoes, sliced
a few rocket leaves
Preheat oven at 180C/fan. In a pan heat oil on medium heat and cook onion until wilted. Set aside.
In your stand mixer beat butter with sugar until white and fluffy. Add eggs one by one and beat until well combined and fluffy. Stir in flour and baking powder from a strainer using a spatula. Add all cheese and then stir in spearmint and parsley.
Butter your loaf and dust it with flour. Transfer cake mix in the loaf and bake for 50-60 minutes until nicely colored and cooked through. At 50 minutes insert a knife in the center of the cake. It should come out clean. If not, bake for another 10 minutes. Remove pan from the oven and allow to cool in the tin for 5 minutes and then on a wire rack.
For the mousse: Whizz all ingredients until well combined and smooth. Transfer in a piping bag and refrigerate.
Pipe cheese mousse on top of the cake and garnish with egg slices and cherry tomatoes. Serve the cake on top of rocket leaves.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Ανοιξιάτικο κέικ με φρέσκα μυρωδικά και μους ανθότυρου