![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/12\/Savory-Arugula-and-Pine-Nut-Loaf-Cake.png\")
<\/a><\/p>\n1 and 1\/3 C. flour<\/p>\n
3 ounces of plain yoghurt<\/p>\n
4 C. of arugula, measured by packing it down into a liquid measuring C.<\/p>\n
3\/4 C. of Parmesan, grated, and several more T. for sprinkling on top of the cake<\/p>\n
3 large eggs<\/p>\n
1\/4 C. of pine nuts, plus a few T. for decorating the loaf<\/p>\n
2 cloves of garlic, smashed<\/p>\n
3 ounces of olive oil<\/p>\n
1 tsp. of baking powder<\/p>\n
1\/2 tsp. of sugar<\/p>\n
freshly ground salt and pepper<\/p>\n
Four C. of arugula is a sizeable amount.\u00c2\u00a0 If you have a scale, you can measure 150 grams, and that will be about the equivalent of the four C..\u00c2\u00a0 Otherwise, press the arugula down into a liquid measuring C..\u00c2\u00a0 Then smash the two cloves of garlic.\u00c2\u00a0 Wash the arugula and dry it in a dish towel.\u00c2\u00a0 You don\u00e2\u20ac\u2122t need to be careful about bruising the leaves, since, after cooking them a little,\u00c2\u00a0 they go into the food processor. Measure the 3 ounces of olive oil into a measuring C..\u00c2\u00a0 Put 2 T. of it in a pan big enough to hold the lettuce and heat it.\u00c2\u00a0 Add the smashed garlic cloves and the arugula leaves and cook, stirring for a couple of minutes.\u00c2\u00a0 Grind some salt and fresh pepper over the wilted arugula: Put the arugula and garlic in a food processor and grind them roughly by using the pulse button.\u00c2\u00a0 Put this aside to cool while you make the cake batter. Preheat the oven to 350 F.\u00c2\u00a0 Butter the loaf pan and line the bottom with parchment paper.\u00c2\u00a0\u00c2\u00a0 In one bowl, mix together the flour and the baking powder.\u00c2\u00a0 In another bowl, mix the eggs with the yoghurt, the rest of the olive oil, the sugar and a pinch of salt.\u00c2\u00a0 Gradually add the flour to the egg mixture: 9.\u00c2\u00a0 Stir in the arugula and garlic, and any liquid they have formed from being ground.\u00c2\u00a0 Add 3\/4 C. of Parmesan, and 1\/4 C. of pine nuts. Put the batter in the pan.\u00c2\u00a0 Spear the top with little pine nuts and sprinkle it with Parmesan. Bake the cake for 50 minutes.\u00c2\u00a0 The top of the cake will not be smooth.\u00c2\u00a0 The loaf is spongy, not dry, and deflates a little as it cools.\u00c2\u00a0 Cool the cake and slice it<\/p>\n","protected":false},"excerpt":{"rendered":"
Savory Arugula and Pine Nut Loaf Cake 1 and 1\/3 C. flour 3 ounces of plain yoghurt 4 C. of arugula, measured by packing it down into a liquid measuring C. 3\/4 C. of Parmesan, grated, and several more T. for sprinkling on top of the cake 3 large eggs 1\/4 C. of pine nuts, plus a few T. for decorating the loaf 2 cloves of garlic, smashed 3 ounces of olive oil 1 tsp. of baking powder 1\/2 tsp….<\/p>\n