Roast Vegetable Cake
What a year 2010 was! As I reflect on the year that’s just past, I can’t help but feel grateful (despite many, many stressful moments) to be where I am at this point in my life. My top five unforgettable moments this year:
1. Hong Kong in February for a girls only weekend. It was the first time in ages that we had an exclusive “girls”-cursion which included my Mom, sisters and aunt. Lots of eating, shopping and bonding. I could tell you more about what we did but what happened in Hong Kong, stays in Hong Kong…
2. Watching the birth of my nephew James – Last July I was with my sister and her husband when my nephew James was born after more than 13 hours in labour. In exchange? I was given the honour of cutting his umbilical cord (well, more like my brother-in-law was too queasy to do it) and being named his godmother.
3. Teaching my first macaron class – In August I taught my first macaron class at The Essential Ingredient. I was so worried about making sure my class ran smoothly that I actually took leave off work two days before the first class to practice, practice, and practice some more!
4. Moving homes is one of the most stressful things I did this year. Especially when the move required two trips using a ten ton truck, a month of packing, twelve hours of moving, and three days completely devoted to unpacking (we’re still unpacking bits and pieces until today). There were times when I wondered to myself “is it worth it?”… looking around now, I can say it was definitely worth it. But let me tell you, I never want to move homes again!
5. Changing Jobs – I had reached a plateau with my previous job but I was also hesitant to make the change to do something new. With the encouragement of friends and family, I finally decided it was time to move on after four years. I am extremely excited to be working with a committed and successful team when I get back to work in the new year.
So what’s instore for 2011?
I wouldn’t even want to take a guess because had someone told me this time last year that I would do any of the following: go to Hong Kong for a bonding session, be present for my nephew’s birth, teach a macaron class, move home or change job – I would have told them that they were crazy…. and to think I did all of that in the last year alone!
So whatever happens in 2011, I say bring it on. If 2010 is any indication – it’s going to be an exciting year!
Roast Vegetable Cake
While I am not one for new year’s resolutions (I’ll probably just break them all on day one), I’m hoping to eat healthier and add more veggies to my diet in 2011. This Roasted Vegetable Cake was inspired by a dish I have quite often for lunch at a bookstore cafe near where I work and Julia Child’s Vegetable Gateau which I have made before. I love how colourful this dish is because of the different layers of roasted vegetables and the dish is hearty enough because of the ricotta and eggs. Plus, it’s pretty easy to make. First vegetables are peeled, sliced and then roasted. While the vegetables are cooking, you make the custard which involved just mixing ricotta, eggs and cream cheese (you can do this by hand or a food processor/blender would come in handy). Then the vegetables are layered and then baked with the custard. You can also substitute the vegetables I’ve chosen with some of your favourites instead, for example, mushrooms, caramelized onions, broccoli and sauteed carrots.
Wishing all of you a very Happy New Year!
Trissalicious
Roast Vegetable Cake with Ricotta
Roast Vegetable Cake with Ricotta Cheese
- 8 eggs
- 250 grams ricotta cheese
- 125 grams cream cheese
- Pinch of freshly grated nutmeg
- 1 teaspoon salt and 1/2 teaspoon pepper to taste
- 50 ml olive oil for drizzling over the vegetables
- 30 grams butter to saute the spinach
- 2 large waxy potatoes, when peeled and sliced, weighing 350 grams
- 1 sweet potato, when peeled and sliced, weighing 350 grams
- 3 roasted peppers (capsicums), roasted, skin removed
- 1/2 pumpkin, when peeled and cubed, weighing 150 grams
- 150 grams baby spinach leaves
- Place the eggs, ricotta, cream cheese, nutmeg, salt and pepper in a food processor and mix until smooth.
- Pre-heat the oven to 180c. Peel and slice the potatoes and sweet potato, peel and cube the pumpkin and lay these on a baking tray in a single layer. Drizzle with some olive oil, season with salt and pepper and bake for 25 minutes, or until the vegetables are soft enough that you can pierce through them with a fork.
- If you are roasting the peppers yourself, char each pepper over an open flame using a pair of tongs. When the peppers have blackened, place them in a large bowl and cover with clingwrap for a few minutes. Carefully peel the skin off the peppers. Otherwise, you can use store bought peppers as well.
- Heat a pan with some butter and lightly saute the spinach. Remove from heat and set aside.
- In a large round cake pan (mine measured 23 cm wide by 6 cm high), layer the potato slices, the sweet potato, red peppers, cubed pumpkin, and then pour over the egg mixture. Finally, add the sauteed spinach. Allow the mixture to settle for around ten minutes.
- Bake the frittata for around 45 minutes or until a toothpick comes out clean when you insert this through the center of the cake.
- Remove from the oven, allow to cool before slicing.
Roast Vegetable Cake with Ricotta
Frittata cake! YUM!
This looks really appetizing, Trissa! a hearty and complete dish. I love quiches, they’re easy and beatiful.
Nice pics, too!
Thanks for sharing 😉
[…] Julia Child. I had made her original Vegetable Gateau on another occasion, and came up with a variation of it another time. The original Vegetable Gateau from Julia Child was a vegetable cake of […]
I HAVE to make this–it looks amazing! But, I’m vegan. Usually I would just tweak the recipe, but 8 eggs is a lot of tweaking! Do you happen to have any vegan cooking experience? Any tips?
@Marlene – unfortunately, I don’t have much experience in vegan cooking… sorry! I would love to hear back from you though if you manage to find out how to tweak the recipe!
[…] Photo and recipe courtesy of Trissalicious.com […]
[…] they will gobble it up as if it were the sweeter counterpart. Take, for instance, this delicious Roasted Vegetable Cake recipe from Trissalisious. Egg, ricotta and cream cheese custard give the cake some protein-rich […]
[…] Recipe and Image source I’m terrible at coming up with new ideas for meals and interesting things to eat. So in an effort to find more recipes and to learn more about cooking I decided to create Foodie Fridays. I’m hoping to build up quite a collection of virtual recipe cards! I hope you find them interesting and if you have any recipes that you’d like to share please let me know! […]
oh trissa, what a delightful creation! it’s soooo aesthetically-pleasing, and i’ve no doubt that it tastes phenomenal too. your 2011 is off to a grand start! 🙂
What a year you have had, Trissa! Every year just keeps getting better and better, doesn’t it? This is one of the most beautiful culinary delights I have ever laid my eyes upon. YUMMMM. It looks absolutely delicious. So delicious. I cannot wait to try it.
🙂
Valerie
at the end of every year I find myself making that “if you woulda told me a year ago that this year I would do/have/get/go to so & so… I would call you crazy” speech. it really reflects on how unpredictable life can be & to really soak up on the good things. I agree with you on your career path. it always seems like the most creative people are the ones who end up in what you call a “plateau.”
I wish you & your amazing blog great things this 2011!
I made this today! Although I cut the recipe in half- absolutely delicious! Great recipe- simple and good.
The fritta looks wonderful. Happy new years.
Oh my gosh, could this be any more appealing right now? It’s a) beautiful and b) made of savory veggies that sound so great after the sweet-filled month of December! What a great recipe!
Yum Trissa, the vegetable cake looks gorgeous! I’m trying to eat healthier too this year and cut out more sugar from my diet – I am a sugar fiend! Congratulations on a successful 2010, and here’s to an even better 2011!
Oh my this looks delicious!! Looks lovely for a new year brunch! here’s to 2011!
So glad to have found your blog. This dish is gorgeous.
I love the colours of this cake!
have a great time,
Paula
Oh, this is pure gorgeousness on a cake stand! Love it. I posted a link on ediblecrafts.craftgossip.com. (And added to my personal “must-try” list, so thank you!!) 🙂
happy new year Trissa! What a year 2010 has been 🙂 Now on to the new year with this gorgerous cake!
New year resolution is to get out of my comfort zone. 🙂
I am making this tomorrow!! YUMMO!
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what a great year 2010 was, teaching your own macaron class, how fantastic!! I’m with you, bring on 2011, I think it will be just as exciting, if not even more..
Happy New Year Trissa! Hope 2011 has some great surprises in store for you. This cake looks fab – and is healthy too!
love savoury cake!! 2010 sounds like a good year and I bet 2011 will be even better! happy new year!
Trissa
you are inspiring. Yours is the first blog I have ever read-probably started because we met-but I am loving it. Hope to catch up this year in person but for now I will keep reading and trying great recipes. xx
i didn’t realise you taught a macaron class at TEI !!!
let me know next time and i’ll book in 🙂
happy new year! hope 2011 is as exciting as 2010.
Congrats on your year’s successes, Trissa. You’ve certainly done a lot. Me? I’m happy I got to know your blog this past year. Glad to have made friends like you. I wish you even more success for 2011. 🙂
I’ve gotta admit I’m a bit of a goal maker, but 2010 brought about some of the most amazingly unplanned ‘best ever’s’ too. Well done on a fabulous 2010 Trissa, hope 2011 is filled with lots of awesome surprises & new horizons.
Lovely vegetable cake…, its a lovely summer dish, a bit of a favourite too.
Wow, what a year you have had! So much excitment! Best wishes for 2011. May it bring more surprises and excitment! BTW the vegetable cake looks great. Perfect for after the over indulgences we have been having!
Great reflections my chiquitita! I’m glad I got to meet you last year…you should be proud of every single one of your achievements. Here’s to a prosperous 2011!
THAT is a beauty! Congrats on achieving so much in 2010, Trissa. More good things to come! Cheers!
WOW!! that’s quite a lot in one year!! For me, especially, 2010 has an especial note to it, coz it was the start of a lovely friendship with you.. And, I am soo looking forward to meeting again and again and knowing you more in the coming years!! :)))
a new house and a new job ?!! Way to go!! :)))) Wish you all the very best at the new work place.. am sure you’re gonna impress everyone’s pants off :DD
love the colourful layers in your vegetable cake! here’s to an even more awesome year trissa!
What a gorgeous cake! A beautiful way to welcome the year!
happy new year!
Happy New Year Trissa, let’s hope this one does not include as much packing 🙂
2010 was a beautiful year for me, travelling (australia and more…) cooking… blogging… meeting new friends (you!)… I wish you all the best for 2011!
What an amazing year you’ve had! I hope that 2011 is as eventful, and even more successful for you. And full of more cooking and cookbooks, hehe!
New years resolutions. Ahhh I never make them because I never follow through. You have had a fatastic and challenging year and I am so glad to be a part of it. You have been a truly amazing friend and I hope the friendship grows even stronger in 2011.. Lovely vegetable cake. Its extremely colourful. So many delicious layers that I was to sink my teeth into…
Hey Trissa! Wanted to say thanks for a great blog! i have enjoyed reading every bit and my mouth has watered at the pictures of your food:)
I am looking forward to more great recipes and classes! I think i was the second guy to attend your macaron class! WHAT a delight! your a great teacher and the recipe actually works!
Cheers
Mark
Happy New Year ♥
Moltissimi Auguri
per uno splendido 2011
My goodness, that looks absolutely lovely. I can just see that with a nice green side salad, and that would make the perfect lunch. Great way to start the new year.
*kisses* HH
Happy New Year, Trissa! All the best for your adventures in 2011 =D
I probably don’t eat enough vegetables as well, but it’s okay because I don’t make resolutions either!
Nothing beats wrapping roasted veges in a mound of eggy, cheesy goodness! I normally chuck the last of my veges from the fridge in a frittata but putting it in a cake is a fantastic idea!
New Years resolutions are made to be broken. I don’t even make them anymore but, if I were to, I would also like to eat healthier. So this cake looks like a perfect place to start! (Now to see if the darling boyfriend will be a big, brave boy and eat veggies that aren’t pureed or disguised,)
Have an excellent year Trissa and keep up the fantastic work on the blog!
Trissa, I think many would love to have the rich experiences you’ve had in 2010 and I am sure 2011 will be as enriching if not more… I ought to have the same resolution to eat more vegetables…the roast cake looks amazing, love the cross section of it.
What a wonderful year! I’m particularly in awe of the job decision – I wish I had the courage to think seriously about not doing what I’m doing right now, but I’m so scared of taking a leap. What I’m not scared of, though, is that vegetable cake. Perfect for post-holiday-cookies eating!
Vegetable cake! What kid wouldn’t want to eat a slice or two of this beauty? I’d be lining up for seconds and thirds 🙂
Congratulations on a big year for you Trissa. New house, new job, new macaron celebrity-dom? 🙂 I can’t believe you took two days off work before it, but it doesn’t surprise me either, given your good heartedness and determination to do things justice. Happy New Year Trissa and wishing you an even more fantastic 2011.
Cheers to an exciting years ahead! Happy New Year,Trissa!
Wow that vegetable cake looks great. I think it would be perfect picnic food. Best wishes for the new year.
Wowow this is stunning, Trissa! Thanks for posting this gorgeous veggie recipe that I can’t wait to try in the new year. Have a lovely one, dear!
Those were certainly several big and exciting events in 2010. I’m looking forward to seeing what 2011 has in store for you!
I don’t usually have any new years resolution because I know that as soon as I state them, I break them. So, let’s not say that I would like to eat healthier…I’ll just go ahead and make this vegetable cake, that looks absolutely perfect to start the year! I wish you a 2011 even more exciting that the past year!