Middle Eastern · Brunch
Herbed Egg and Walnut Cake
Baked egg cake set with toasted walnuts, parsley, dill and scallion, bound with flour and warmed in olive oil until golden on both sides. Related to kuku sabzi, it is sliced into wedges and served with yogurt and flatbread, savoury and herb-heavy rather than sweet.
$3
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
428Calories
23.4gProtein
33.2gFat
9.8gCarbs
2.3gSugar
2.7gFiber
1310mgSodium
612mgChol
7.8gSat Fat
595mgPotassium
155mgCalcium
3.8mgIron
1.4mcgVitamin B12
19mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
weekend-brunch
all-time-classics
vegetarian
Instructions
1
Prep
Chop the parsley, dill and scallion finely. Roughly chop the walnuts and toast them in a dry skillet over medium heat for 2–3 minutes until nutty.
2
Whisk
Crack the eggs into a bowl and whisk with the flour, baking powder, turmeric, salt and pepper until smooth and pale with no lumps.
3
Fold
Fold the parsley, dill, scallion and cooled walnuts into the egg mixture until evenly distributed.
4
Fry
Heat olive oil in a 6-inch nonstick skillet over medium-low heat. Pour in the batter, cover, and cook 6–7 minutes until edges set and top is mostly dry.
5
Fry
Flip the cake onto a plate, return it to the skillet, and cook uncovered over medium-low heat for 4–5 minutes until golden and firm in the centre.
6
Rest
Let the cake rest on a board for 5 minutes until firm enough to slice cleanly.
7
Plate
Cut into wedges and arrange on a plate with yogurt spooned alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (220g)
- 1/2 cup30g parsley
- 4 tbsp12g dill
- 22 scallion
- 1/2 cup56g walnuts
- 2 tbsp16g all-purpose flour
- 1/2 tsp1/2 tsp baking powder
- 1/2 tsp1/2 tsp turmeric, ground
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper, ground
- 2 tbsp28g olive oil
- 4 tbsp60g plain yogurt, for serving
