Savory Almond Cakes with Jicama Salsa

Chilly weather and rain in the summer really bum me out. On one particularly gloomy day, I was huddled under a blanket inside, cruising the Internet when I happened upon a luscious-looking photo of a savory, gluten-free dinner cake. I wondered how to take this autumn comfort dish and transform it into the promise of sunny days ahead.

The sunshine finally did break through the gray clouds, along with a fresh idea for the savory cakes. The recipe I came up with is really a combination of two different dishes--the savory cakes and a fresh, crunchy salsa--which culminate in amazing texture and flavor. Even better, the diversity allows for many different dinner ideas (see tips below).

In the recipe below, you'll notice lots of fresh, vibrant flavor from the coriander, ginger and the season's plethora of greens. Coriander, the seed of the cilantro plant, is a citrusy yet earthy spice that adds a fabulous touch to summery jicama salsa. Enjoy.

TIPS:

*If your family is protein-friendly, this recipe is great with shredded leftover or rotisserie chicken. Start with the savory cake, add shredded chicken and top with the jicama salsa.

*Did the family eat all the savory cakes but you still have salsa? No problem! Grill up your favorite meat and top it with the jicama salsa.

Savory Almond Cakes

2 cups almond flour
2 teaspoons ground ginger
1 teaspoon ground coriander
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup plain yogurt
2 eggs
1 leek, white part, finely chopped
2 cups mixed greens, chopped (I used arugula, spinach and chard. Pick your favorites.)
1 teaspoon olive oil

1. Whisk almond flour, ginger, coriander, salt, baking soda and baking powder in large bowl. Stir in yogurt and eggs; fold in leek and greens.

2. Heat oil in large skillet over medium heat until hot. Drop batter into skillet to make 3- to 4-inch cakes. Cook 2 to 3 minutes on each side or until cooked through.

6 to 8 cakes

Jicama Salsa

3 garlic cloves, minced
1 jalapeño chile, seeded and deveined, finely chopped
1 jicama, chopped into ½-inch pieces
1 small red onion, finely chopped
½ cup chopped fresh parsley
½ cup chopped fresh cilantro
1 cup halved cherry tomatoes
Juice of 1 lime
¼ cup red wine vinegar
½ cup olive oil

1. Combine garlic, chile, jicama, onion, parsley, cilantro and tomatoes in a medium bowl.

2. Combine lime juice, vinegar and olive oil in small bowl; add to jicama mixture.

3. Serve over Savory Almond Cakes. Refrigerate leftovers.

About 2 cups


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