Chef Gordon Ramswine’s [Recipe #3]
“Snoutgate Savoury Cake”
This is a warm, sliceable savoury cake—served thick like lasagna, but structured like a layer cake.
It combines creamy polenta, smoky pork lardons, herb-whipped ricotta, caramelised shallots, roasted garlic, and a fennel-panko crust.
MEGA note: This is a real original recipe and has been prepared and eaten by MEGA’s Staff and Board. All survived and recommend this dish. [All ingredients are locally available]
Ingredients:
For the Cake Layers:
• 1½ cups polenta (medium grind)
• 4 cups chicken or vegetable stock
• 1 cup grated aged cheddar or pecorino
• 50g unsalted butter
• Salt and pepper to taste
• 1 tsp fresh thyme
• 1 cup crispy pork lardons (or pancetta cubes, fried till golden)
Herb Ricotta Filling:
• 300g ricotta
• 2 tbsp chopped parsley
• 1 tbsp chives
• 1 lemon zest
• Salt & cracked black pepper
Shallot & Garlic Layer:
• 4 shallots, sliced
• 1 whole head of garlic
• Olive oil
Fennel Crust Topping:
• ½ cup panko breadcrumbs
• 1 tbsp fennel seeds, lightly crushed
• 2 tbsp olive oil
• Flaky salt
Method
1. Roast the Garlic:
Wrap the garlic head in foil with olive oil. Roast at 180°C for 35 mins until soft. Squeeze out cloves.
2. Cook the Polenta:
Bring stock to boil. Slowly whisk in polenta. Reduce to low, stir until thick (25–30 mins). Stir in butter, cheese, thyme, and season. Let cool slightly. Fold in lardons.
3. Caramelise the Shallots:
Slow-cook shallots in olive oil over medium heat until golden and soft. Add roasted garlic mash and a dash of vinegar.
4. Make the Ricotta Filling:
Mix all ingredients until light and spreadable.
5. Line & Layer:
In a springform tin (20–22cm), layer:
• ⅓ polenta mix
• half ricotta
• half shallot-garlic
• repeat ricotta/shallot
• final polenta
Chill for 30 mins to firm up slightly.
6. Fennel Crust:
Mix panko, fennel seeds, oil, and salt. Press on top of cake.
7. Bake & Serve:
Bake at 200°C for 25–30 mins until top is golden and crisp. Cool 10 mins before unmoulding. Garnish with fennel fronds, cracked pepper, and a final whisper of grated pecorino.
Serve with:
• A rocket & radicchio salad
• Pickled apple slices or pear chutney
• A sharp mustard crème fraiche