Pak choi cake

A versatile local ingredient

Being from the Indian ocean and raised between Mayotte and Madagascar, pak choi (chinese cabbage) has always been on our dinner tables. It was mainly prepared as the well known Malagady Romazava or cooked with coconut milk.

Since I became a vegetarian and moved to Mayotte, it has become challenging to adapt these childhood dished to my new veggie diet ! After doing some research, I finally found a way to transform that beautiful ingredient : A CAKE !

It is a delicious recipe as an appetizer or a light dish to have with a small salad 🙂

PS: pour cette recette, j’ai utilisé de la farine de manioc pour une version sans gluten, mais vous pouvez utiliser la farine de votre choix. Aussi, pour celles et ceux qui seraient intolérants au lactose, vous pouvez remplacer le lait par du lait végétal (riz, amande, soja)

PS: I have used yucca flour for this recipe to offer a gluten-free version, but you are free to use the flour of your choice. Also, for those who are intolerant to lactose, you can use a plant based milk (rice, almond or soya)

To read the blog post in FRENCH / Pour lire l’article en français => HERE/ICI

Here is the recipe !

Preparation time: 30 min / cooking time : 35-45 min

Ingredients :

For the filling

  • 335 g of pak choi (chinese cabbage)
  • 1 shallot or onion
  • 75 g of fresh spinach (optional)
  • 1 tsp of tomato paste
  • Salt and pepper to your taste
  • 150 g of feta
  • 70 g of green olives
  • 2 tbsp of olive oil

For the cake dough

  • 200 g of yucca flour (gluten-free) or 200g of wheat flour
  • 3 eggs
  • 1 tbsp of olive oil
  • 10 cl of milk or 10cl of plant based milk (lactose-free)
  • 1 packet of baking powder

Preparation

  • Cut your shallots, spinack and pak choi(chinese cabbage) after washing them
  • Put your pan or casserole on a medium heat with 2 tbsp of olive oil
  • Sauté in your shallots, add your tomato paste with a little bit of water
  • Add your spinach and pak choi (chinese cabbage)
  • Let it simmer until the pak choi and spinach become tender

  • For the dough, pour your yucca flour, baking powder and eggs in a large bowl and mix all the ingredients
  • Add olive oil to the preparation and milk and mix
  • Add your pak choi preparation to the dough and mix with your olives
  • Pour the batter into a pan with butter or oil with flour
  • Load in the oven at 180° for 35-45 min. To check if the cake is ready, plant the blade of a knife in the cake. If the blade comes clean, it’s ready (if you are using yucca flour, the blade may not come up completely clean and that’s okay 😉 )

To see the video’s recipe, it’s here !

To read the blog post in French / Pour lire l’article en français => HERE/ICI

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