Savory Buckwheat and Herb Cake
Ingredients
- 1.5 cups raw buckwheat flour
- 3 eggs (one yolk for brushing)
- 1/2 cup yogurt (if watery, use the liquid part)
- 1/4 cup olive oil
- A pinch of parsley
- A pinch of dill
- 1/2 medium onion
- 125 grams strained cheese
- 2 teaspoons red pepper powder
- 1/2 teaspoon salt
- 1 packet baking powder
- 1.5 teaspoons butter
Preparation
Set aside one egg yolk and whisk the eggs in a deep bowl
Add yogurt, olive oil, and greens, then continue whisking
Add buckwheat flour, red pepper powder, salt, and baking powder, and mix with a spoon
The mixture should be runnier than dough but thicker than cake batter
Line a small baking tray with parchment paper and transfer the mixture to it
Brush the top with the reserved egg yolk, sprinkle with sesame seeds, and dot with small pieces of butter
Bake in a preheated oven at 180 degrees Celsius for 30-35 minutes until done
