Those old traditional yummy recipes that remind us of our nani are the kind of things, that just when you smell it baking in the oven you are transported back to your childhood. There are a few recipes that do this to me and this savoury cake is one of them.
When thinking of this cake I always think of afternoon teas with the cousins and aunts, with close friends, with nani asking us what more do we want to eat. I can almost smell it when I think of sitting late at night after a wedding at the kitchen table with a cup of tea and a slice of methi bhaji cake reminiscing about the night and all the people we met.
We can all hanker around the table, with new trendy bakes and eats, but it’s always the golden oldies that we nibble on, that give us that warm and fuzzy feeling inside because it’s not just the taste, it’s like eating emotions, it’s like eating memories to be conjured up again.
These kind of bake-it-from scratch recipes are the ones our grannies could make out of their heads, no recipe necessary, always perfectly risen and just the right amount of spice, they were the epitome of the #bakeitroyal nostalgia. Try out this easy recipe and relive those memories with me.
You will need:
- 1 onion, cleaned and quartered
- 2 eggs
- 1/2 cup milk
- 8-10 green chillies (less if you’re worried about it being too chilli)
- 1 tin creamstyle sweetcorn
- 1 cup (or more) chopped methi bhaji
- 1/3 cup oil
- 1/2 cup Chana flour (chickpea flour)
- 3 heaped tblsp wheat/cake flour
- 1/2 cup mealie meal
- 2 & 1/2 tsp Royal Baking Powder
- 1/2 tsp salt
- 1 tsp dhana jeero
- 1/4 tsp turmeric
Switch on your oven to 180 degC , if it’s fan-assisted then you can do 170degC.
Liquidise the onion, eggs, milk and green chillies. Sometimes I throw in a handful of coriander into the liquidised mixture too. Set aside.
In a bowl add all the dry ingredients with the spices and mix.
Then add the creamstyle corn, the chopped bhaji and the oil. Combine together and then pour in the liquidised mixture.
Mix well and add to a greased pyrex dish. Sprinkle with sesame seeds or poppy seeds. As an optional extra, you can add a bit more salt and chilli, and add in some cubed chicken pieces into your batter and it will cook while baking. Delicious!
Bake until done, slightly cracked on the top and lightly browned on the sides.