Socca Cakes

I heart Fridays. Not like my Monday-Tuesday-Wednesday-Thursday's are really any different than my Fridays. I mean, I work in my pajamas half the time. I don't wake up to an alarm. Sundays are often also work days. But, somehow, Fridays are still exciting.

Maybe it's because I can drink like a fish tonight with less consequences tomorrow? (Even though I shouldn't)

Or because tomorrow I can sleep in even later than I did today.

Perhaps I'm just looking forward to snuggling with Walnut tomorrow.

Or maybe it's that I can take on absurdly complicated cooking projects over the next two days and know that my significant other will be home to help with the dishes. (Lucky him!)

Today I did a Friday-is-Saturday kind of thing: I slept in late, took Walnut to the dog park, woke up with an ever so slight hangover and took on a far too complicated cooking project: Socca Cakes.

Well, they're really not that complicated. I think I made them more complicated by having an oven that I hate and a cast iron skillet that is seriously lacking in "patina".

But these socca cakes are good and relatively simple. The batter is a snap. The cooking requires a more careful eye. And, because I know this is such a big deal for so many people right now: they're gluten free. Garbanzo bean flour I love you.

Recipe after the jump...

Socca Cakes

Makes three 9" cakes. Recipe by David Lebovitz.

  • 1 cup (130g) chickpea flour
  • 1 cup plus 2 tablespoons (280ml) water
  • 3/4 teaspoon sea salt
  • 1/8 teaspoon ground cumin
  • 2 1/2 tablespoons olive oil, divided
  • Freshly-ground black pepper, plus additional sea salt and olive oil for serving

Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.

To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) cast iron skillet with the remaining olive oil and heat the pan in the oven.

Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.

Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.

Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.

Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.