Sophie Grigson's Parmesan Cake
Published April 29, 1989
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 ounces freshly grated Parmesan cheese
¼ cup semolina flour
Freshly ground pepper to taste
3 ounces (6 tablespoons) unsalted butter, melted and cooled
3 large eggs, separated
¾ cup milk
Nutritional analysis per serving (4 to 6 servings)
23 grams carbs; 133 milligrams cholesterol; 295 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 1 gram fiber; 253 milligrams sodium; 11 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
Sift the all-purpose flour with the baking powder and salt. Add the Parmesan cheese, semolina and pepper.
- Step 3
Place in a bowl, making a well in the center. Pour in the butter, egg yolks and milk and mix vigorously.
- Step 4
Beat the egg whites until stiff and fold in.
- Step 5
Spoon into a greased, round eight-inch cake pan and bake in the pre-heated oven for 30 to 35 minutes until firm and browned. Serve cut into four to six pieces as an hors d'oeuvre with drinks or as a bread with stews to mop up the sauce, or merely toasted.
Private Notes
Comments
I doubled the recipe and used a 9 by 13 pan. This is delicious and as close to my mom's parmesan bread recipe that I have found. It's actually even better than mom's - must be the butter!