Sophie Grigson's Parmesan Cake

Ingredients

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 ounces freshly grated Parmesan cheese
• ¼ cup semolina flour
• Freshly ground pepper to taste
• 3 ounces (6 tablespoons) unsalted butter, melted and cooled
• 3 large eggs, separated
• ¾ cup milk

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    441 calories; 26 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 15 grams protein; 199 milligrams cholesterol; 697 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

1. Preheat the oven to 375 degrees.
2. Sift the all-purpose flour with the baking powder and salt. Add the Parmesan cheese, semolina and pepper.
3. Place in a bowl, making a well in the center. Pour in the butter, egg yolks and milk and mix vigorously.
4. Beat the egg whites until stiff and fold in.
5. Spoon into a greased, round eight-inch cake pan and bake in the pre-heated oven for 30 to 35 minutes until firm and browned. Serve cut into four to six pieces as an hors d’oeuvre with drinks or as a bread with stews to mop up the sauce, or merely toasted.

45 minutes