Cake with kale, sun-dried tomatoes and almonds



  • 1 large bunch of kale
  • 60 g almonds
  • 120 g sun-dried tomatoes
  • 150 g flour (I personally do half wholemeal and half buckwheat)
  • 1 tablespoon baking powder
  • 3 eggs
  • 100 ml almond milk
  • 1 tablespoon olive oil
  • Salt & pepper
  • 100g of mozzarella cut in small pieces


  1. Preheat the oven to 180 ° C.
  2. Wash the kale leaves with water. Then cut the leaves into pieces by removing the central stem.
  3. Place in a food processor and blend in small pieces. Place in a large mixing bowl.
  4. Add the eggs one by one to the kale.
  5. Then the flour and baking powder.
  6. Add the milk and oil, and mix.
  7. Crush the almonds into pieces, not too small.
  8. Cut the sun-dried tomatoes.
  9. Once the batter is smooth add the almonds, mozzarella and the sun-dried tomatoes.
  10. Salt and pepper. Optional: I add a bit of Turmeric.
  11. Pour into a cake pan and bake for 50 minutes.
  12. Unmold and enjoy hot with a green salad for example.