Today I am sharing a recipe inspired by our French “cake”. Don’t be mislead by that, because cake is not cake. Since most of us, French people, are not able to aline properly 3 words of english, we feel very happy and even proud sometimes to use english words that we don’t really understand. That’s ok, that is part of our charm. 20 years ago, there was a “cake trend”, and we have adapted it in every possible way.
In France, a cake usually refers to a salty or cheesy muffin type batter that we use to cook in loaf tin (like sandwich bread) and with salty garniture. The most iconic of all is green olives and ham, but you have some vegeterian (figs and feta), or with tomato and tuna, and finally when you have leftover ratatouille in your fridge, you make a cake à la ratatouille*. It is mainly served as a snack, brunch or cocktail dinner.
*Ratatouille is a dish from south of France (Provence), and is basically a vegetable stew made with eggplants, tomatoes, zucchini, peppers and onions + honey and thyme. It’s slightly sweet.
French cakes are made from a batter of eggs, milk and all-purpose wheat flour so basicaly everything I can’t eat. I tried to make a vegan and gluten free version. It turned out delicious but I have not succeeded in reproducing the same consistency as the original stuff. My cakes have a mix consistency between bread and muffin, but very pleasant and light.
Also, today was one of thoses rare days where I had nothing in my fridge or in my pantry, so I used what I had left (chilis and onion) and lucky for Ash and I, it tastes heavenly. You can enjoy it like that, with some spread or as mini sandwich. I hope you’ll like it.
Time: Prep Time- 15 min, Cooking time 25 min
Tools: a frying pan, a bowl, a muffin tin or mini pie tin
- 1 1/2 cups of chickpea flour
- 2/3 cup of corn starch
- 3 tsp of double acting baking powder (GF)
- 3/4 cup of water
- 1 tsp of salt
- 2 tbs of olive oil + more for frying
- 1 tbs + 1 tsp of white or apple cider vinegar
- 1 big onion
- 6 medium mild chilis
Preheat your oven at thermostat 6, 180° C/ 350° F.
1. Slice the onion. Reserve.
2. Clean and rince the chilis. Prepare the chilis. First cut the tail of the chilis, then cut lenghtwise in half. Remove the seeds and the white part of the chilis. Cut them in pieces.
3. On medium heat, stirfry the chilis and onion in olive oil until golden. Reserve.
4. For the mini breads, in a bowl, add the chickpea flour, salt and baking powder. Mix it.
5. Add the vinegar and mix. Add the water, and mix the batter until it is smooth.
6. Add the olive oil, mix. Add the stirfried onions and chilis. Mix.
7. Grease the muffin or pie tin and pour over the batter.
8. Bake in your oven for 20-25 minutes still at thermostat 6. Voilà, it’s ready.