Spring Vegetable Parmesan Loaf Cake

Twice a year in the spring and fall, the organization presents a potluck dinner sponsored by a beautiful Manhattan venue, this year at the stunning  Fischer & Paykel Experience Center.

For this event, a theme is picked and members not only bring dishes and drinks but also invite other nonmember women who are involved in the culinary world who might be interested in joining.

The party’s food table is bursting with creativity and the love these women put into their dishes.

The theme of the potluck this year is Spring Farmer’s Market Inspired Dishes.

So what to make? After a frantic search through my spring recipe file,  I had my idea. Folding seasonal vegetables into a savory, cheesy cake seemed like a winner to bring along to share in the food fun. Hello Spring Vegetable Parmesan Loaf Cake.

For the most part, a German recipe inspiration:

The original version of this recipe is from a German cooking magazine. It contained leeks, green beans, and thyme. I changed those up for red pearl onions, peas, and basil. Torn between using spring onions and these pretty red pearl ones, I went for the red to add some color contrast to the dish. You can also substitute four large shallots for the pearl onions.

This Spring Vegetable Parmesan Loaf Cake comes together quickly. However, it has a rather long baking time of 1 hour. Sautee the veggies in olive oil and drizzle with honey before adding them to the batter. Surprisingly,  no mixer is required to create the batter, just a large bowl, and a spoon. The result is a cheesy cakey bread studded with bright spring bounty.

Use this recipe for every season. Instead, swap out the combination of vegetables for those currently in the markets. Additionally, use a combination of leftover vegetables as a fridge or pantry cleaner.

Print

Spring Vegetable Parmesan Savory Loaf Cake

Course Appetizer, Bread, Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 8 Slices

Author Lora Wiley-Lennartz

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 cup vegetable oil
• 1 cup red pearl onions or 1 medium-sized red onion
• 1 dozen baby asparagus spears
• 1 cup baby peas defrosted if frozen
• Kosher salt and freshly ground black pepper
• 1 tablespoon honey
• 1 lemon
• 2 cups flour
• 1 teaspoon baking powder
• 3 eggs
• 1/2 cup milk
• 1/2 cup shredded fresh basil or your favorite fresh herb
• 1/2 cup plus 2 tablespoons shredded or grated parmesan cheese

Instructions

1. Peel the baby onions and cut in half
2. Cut the asparagus spears in half on the diagonal
3. Heat the olive oil in a large skillet over medium heat
4. Add the onions to the oil and cook, stirring until they start to soften.
5. Mix in the asparagus and cook for about 4 minutes.
6. Add the peas and cook for another minute.
   
7. Season with kosher salt and freshly ground pepper to taste.
8. Drizzle the honey over the tops of the vegetables. Mix. Remove from heat and let cool.
9. Preheat the oven to 350 degrees F. Grea a ???? loaf pan
10. Zest the lemon. Cut in half and juice one half of the lemon.
11. In a large bowl whisk together the flour and baking powder.
12. Stir in the eggs, milk, vegetable oil, lemon zest, and juice.
13. Stir in the basil and 1/2 cup parmesan cheese.
14. Add salt and pepper, if desired.
15. Scrape the batter into the prepared loaf pan.
    
16. Arrange the vegetables into the batter.
    
17. Sprinkle the remaining 3 tablespoons of parmesan cheese over the top.
18. Place in oven and bake for one hour. Remove from oven when a knife inserted in the center comes out clean.
19. Let cool for 15 minutes before removing from pan.
20. Slice and serve

Like this Spring Vegetable Parmesan Loaf Cake? Also, check out some of these other recipes:

RAMP BASIL PARMESAN PUFF PASTRY STICKS

SPRING VEGETABLE BREAD SOUP