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Silvena Rowe's Omnia Salad Cake Recipe

This Salad Cake is the Perfect Way to Sneak Veggies to Your Kids


This Omnia Salad Cake available at Omnia by Silvena restaurant is a show-stopping centerpiece and a beautiful way of getting your veggies, that even the kids will dig into.


About the author:

Chef Silvena Rowe is the leading female celebrity chef in UAE having established a strong and well-loved brand of healthy and wholesome organic food, Omnia. In less than two years she has opened five restaurants in Dubai alone but Chef Silvena's career spans 30 years in the business. Chef Silvena has written eight cookbooks, had columns in global publications (most recently London's Evening Standard where she is the leading specialist in the area of Eastern Mediterranean and modern Emirati cuisine).

Chef Silvena - who had a restaurant in London's MayFair until she relocated to the Middle East in 2013 - has cooked for A-listers and various charitable causes and in the last few years, her cooking has moved towards clean, gluten-free, sugar-free, dairy-free, with a strong emphasis on the use of superfoods.

Follow her on Instagram @omniabysilvena.


Omnia Salad Cake

Silvena Rowe

Silvena Rowe's Omnia Salad Cake Recipe

Ingredients

  1. FOR THE DOUGH
    4 cups all-purpose flour
    1 tbsp granulated sugar- optional 
    4 ½ tsp active dry yeast
    2 ½ tsp salt 
    4 large eggs, at room temperature 
    ½ cup whole milk, at room temperature
    1 cup unsalted butter, cut into 1cm cubes, softened, plus more to grease the cake pan
  1. FOR THE EGG WASH
    2 large eggs and 1 large egg yolk
    A pinch of salt
  1. FOR THE ‘ICING’
    800g cream cheese
    150g beetroot puree, made from roasted beetroot
    Salt and pepper, to taste
  1. FOR THE TOP FILLING
    1 raw green courgette, grated
    1 raw yellow courgette, grated
    300g cream cheese
    100g basil pesto
    Spinach, rocket or salad leaves and herbs of your choice
  1. FOR THE BOTTOM FILLING
    2 grated carrots
    1 raw green courgette, grated
    1 raw yellow courgette, grated
    300g cream cheese
    100g harissa paste
  1. TO GARNISH
    Roasted beetroot chips
    Herbs and vegetables of your choice

Directions

  1. Begin by making the brioche: In a stand mixer fitted with a paddle attachment, mix the flour, sugar, yeast and salt on a low speed until well combined.
  2. Add four of the eggs and the milk and continue mixing on low speed to combine.
  3. As soon as the brioche dough starts to come together, remove the paddle attachment and attach the dough hook. Don’t worry if there is still some egg and flour that hasn’t been mixed in yet.
  4. Mix on medium speed for 2 minutes, then scrape down the sides of the bowl with a spatula. Continue to mix until the dough is firm and elastic, about another 2 minutes.
  5. The dough will be sticky. Stop mixing and allow the dough to rest in the bowl for 5 minutes.
  6. Start the mixer again on a medium-low speed and add half of the butter, a few cubes at a time. Scrape down the bowl and remove any sticky dough from the dough hook. Place the mixer on a medium-low speed again and then add the remaining butter, as before, a few cubes at a time.
  7. Once all of the butter has been added, increase the mixer speed to medium and mix for 4 minutes. Scrape the dough hook and the sides and bottom of the bowl. Then allow the dough to rest for 5 minutes.
  8. Set the mixer to a medium speed once more until the dough is smooth, soft and elastic, about 4 minutes more. The dough will be sticky. Don’t add any more flour.
  9. Remove the mixing bowl from the stand mixer and mix the dough by hand, making sure that all the ingredients are incorporated.
  10. Cover the dough with saran wrap or a damp kitchen towel, then set aside in a warm place to rise for 1 hour or until doubled in size.
  11. Knead the dough again, then place in the refrigerator to rest overnight.


  1. The next day, knead the dough again and allow to rest for 2 hours at room temperature.
  2. Preheat your oven to 180C. Grease a large cake pan well with butter.
  3. Add the dough. Cover and allow to rise until doubled.
  4. In a small bowl, make the egg wash by beating the two eggs, yolk and salt together.
  5. Brush the top of the loaf with the egg wash, then bake for 45-55 minutes until golden brown.
  6. Allow to cool completely in the pan before removing, then transfer to a wire rack to cool to room temperature.
  7. Make the bottom filling by combining the grated carrots with the grated courgettes.
  8. Add the cream cheese and harissa paste and mix until thoroughly combined. Set aside.
  9. In another bowl, make the top filling by combining the cream cheese with the pesto.
  10. Add the grated courgettes and mix to combine.
  11. Next, make the icing by combining the roasted beetroot puree with the cream cheese. Set aside.
  12. When the brioche is cool, cut horizontally into three layers.
  13. Spread the carrot cream cheese evenly on the bottom layer.
  14. Top with the middle layer of brioche.
  15. Spread the pesto cream cheese and courgette filling on top in an even layer.
  16. Top with the salad leaves and herbs of your choice.
  17. Add the top layer of brioche.
  18. Ice the cake with the beetroot cream cheese until fully covered.
  19. Garnish with herbs, roasted beetroot and vegetables of your choice.
Image Source: Chef Silvena Rowe
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