Blender Cake with Chicken Filling

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6–8
Calories per Serving: Approx. 320–350 kcal

👨‍🍳 Instructions

Prepare the Filling: In a skillet, sauté the onion and garlic in olive oil until softened. Add the shredded chicken, tomato sauce, salt, pepper, fresh herbs, sweet corn, peas, and cream cheese. Sauté well until the mixture becomes creamy and well-combined. Set aside.
Make the Cake Batter: In a blender, beat the eggs, water, oil, and salt until smooth. Gradually add the flour and blend until fully combined. Finally, add the baking powder and mix lightly to incorporate.
Assemble the Cake: Grease a medium baking dish (approximately 5x24x34cm). Pour half of the cake batter into the dish. Then, add the chicken filling on top, spreading it evenly. Pour the remaining batter over the filling, covering it completely. Optionally, sprinkle grated Parmesan cheese on top for added flavor.
Bake: Preheat the oven to 180°C (350°F). Bake the cake for 35 minutes or until golden brown and fully cooked. A toothpick inserted into the center should come out clean. Let the cake cool slightly before slicing.

💡 Tip: For a richer flavor, add a handful of shredded mozzarella to the chicken filling before assembling the cake.

🍽️ Serving Suggestions: Serve with a side of mixed greens, roasted vegetables, or a simple cucumber salad for a complete meal!