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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