Out with old and embrace the new. Today I started my day tossing out dead plants ( yes…. I’m a plant killer) they die not because I don’t care for them; they died maybe because I care too much. And I have no clue about how to care for plants. I spent hours googling and googling on how to take care of them but it’s not working. My thoughts are they can feel your energy…. and man … I had a funky… funky end of the year. Full of insecurities, facing new challenges which I had not foreseen. Usually I feel this way this time of the year, because I miss my family and friends yada… yada …yada. But this year I had an extra punch coming from a place I didn’t expect …. I’m now trying to deal with it in the best way I can. Feels very lonely and I confess I’m lost. But as usual I know I’ll be fine because I have had worse before. And came out wiser and smarter. So I’m sorry if I disappeared for while I needed some room to process. I didn’t forget about you guys, actually the nice comments I had here sometimes served as comfort for me. I wish all of you an amazing new year full of new discoveries and happiness. Today I went back to my kitchen and baked this asparagus cake, and it sure did feel good.
Asparagus and Olives Cake
- 1 bunch of asparagus
- Sun dried tomatoes
- Kalamata olives
- 1 small red onion
- 3 anchovies filets
- 3 eggs
- 6 tbsp (100 ml) milk
- 6 tbsp (100 ml) olive oil
- 1-½ cups of flour
- 1¼ cups grated mild cheddar cheese
- 1 tbsp baking powder
- Salt and pepper
Pre-heat the oven to 350F. Butter and flour the cake pan. Cut the asparagus in 3 pieces (Saving 3 for the topping). Sautee the onions and anchovies filets with a bit of olive oil until the onions caramelize. Let it cool down. Combine the eggs, milk, and olive oil in a large bowl and beat together. Add the onions mix, the asparagus, and sun dried tomatoes. Add the flour and grated cheese. Season with salt and pepper stir to combine. Gently fold the baking powder. Transfer to the prepared pan, arrange the reserved asparagus on top with a bit of mozzarella cheese and bake for 50 minutes (350F) let cool before removing from backing tray.
{ 33 comments… read them below or add one }
Hi Adn, I’m in love with this city, I love that you can see a sunny ocean in one side and a mountain with snow on the other. I Hope baby A like my cake, she is adorable. 😀
Hi Anna,
Hope ur liking LA! Although it’s been raining like crazy! This looks really yummy and my little one loves olives, go figure, so can’t wait to try it!
Thanks Robbyn, I’m glad you liked it, Chargrilled Kale in coconut curry OMG! That must be delicious. Anything with coconut grabs my attention. 😀
OOPPSS! California?? I thought u were in NY! Either way…your lucky to be near a purple cauliflower!!
Isn’t it wonderful when you find a weird vegetable at the market and think to yourself…hmmmm??? It’s my favorite! The cauliflower in purple hue is a beautiful vegetable. I wish I lived in NYC where you have all those fabulously strange places to find exotic fruits and veg!
The bread turned out wonderfully! It’s delicious! I would love to share my recipe and I will… I am a bartender by night and it is late here ( 3am ) so I will get on it tomorrow.. Until then happy cooking to you! Cheers!!
Ps I have a fabulous recipe for a chargrilled kale done in a coconut curry/cayenne pepper sauce… it’s to die for!
Thank you Robbyn for you very nice words, I’m glad you liked it. And homemade manicotti sounds wonderful. Maybe you can give me your recipe. 😉
I had a depressing day and when I am depressed… I cook. When I am happy…I cook. When I am anywhere near any kind of strange emotional state…I cook. So how amazing was it tonight when I stumbled upon your blog and discovered countless recipes and photos to inspire me out of my mood!
Thank you!! The cake is in the oven and my homemade manicoti is waiting to be enjoyed alongside. I am so excited to try this cake… Only 3 minutes to go!
From the rainy west coast of Vancouver Island, this girl has found her smile!
Oh I’ve never thought of this but it sounds amazing!
Yes, if you want the recipe for the cheese strudel, send an email to and I’ll send it to you asap! thanks for the kind words!
that looks amazing! I can imagine how much flavor this has
Hello Anna!
What a beautiful hearty cake this is!!
I love very flavour in it!!
A real celebration of the New Year!
Hi Lori, Long time… Happy New Year.
Thanks Sandra.
Hi Christine, Happy New Year. Loved your blog.
I have started my herbs this summer. A little late but with all the reno going on, I could not make time.
I like this cake. So beautiful! Perfect for Sunday brunch.
I’m craving for something savoury after all those Christmas cakes
Your Asparagus cake looks perfect. The pictures are mouthwatering indeed!
What a beautiful savory cake! My husband would love this, olives and asparagus are two of his very favorites.
Anna, I’m sorry your end of the year didn’t go as well as you’d have liked! I hope things will sort out for you soon and that you’ll be able to keep your chin up! Your new version of the vegetable cake looks good.
This looks very good! I hope 2010 brings happiness and blessings!
Hi Gail, happy New Year, You are welcome, I’m glad you liked it.
Hi Divina, how should we call our club? The lousy gardeners? or The Plants Terminators? LOL.
Hi Kristy, Happy New Year, I was actually debating if I should put feta cheese in the batter… maybe next time. 😀
Hi Anna, Happy New Year! Guess one of your new year wishes should be having super green fingers huh! hehe… Don’t worried, you’ll learned more along the way. Btw, this savory bread looks really inviting. I would love to have some cheese to go with them. yummm…. Have fun! Cheers.
Best wishes, Kristy
I have had serious problem growing herbs in our little garden. Even now, I’m still figuring out the right way for basil. I think I understand your situation!
THIS CAKE!!!!!! THIS CAKE!!!!! SIMPLY WONDERFUL CAKE! I’ve never thought about making a savory cake with so much flavour.
That cake is irresistible. We’re always here waiting for your next post. I want to join the club with you and Mary, my plant dies every time I touch it. 😀
Happy New Year! This looks really delicious and equally simple to make – thank you for sharing the recipe.
Thanks Mirian, Happy New year.
Thanks Erica, Happy New Year.
Hi Mary, I’m relieved to know I’m not the only plants killer. But I guess have the oily fingers is also good right?
Happy new year, Anna! I missed you and your wonderful recipes
That cake looks delicious. I made your roasted vegetable cake and was absolutely delicious. Thank you.
Anna, I can join your club. The plants only need to look at me and they die or vice versa!! My friends say I don’t have green fingers for plants…only oily fingers for cooking…LOL. The few left in my house look like they are going to die soon. Have to seek help from my friends again…..sigh! By the way, your cake looks gorgeous. I have never tried that. Must be very delicious. Well Done! Keep cooking and baking
Wow, your rentree is beautiful, looks delicious. Good luck!
Thanks Pegasus, glad you liked it. 😉
this photo is mouth watering, would love to try some right now!