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Preheat the oven to 375 degrees. Line a 9 inch by 9 inch square pan or a 13 inch by 9 inch (if you prefer a thinner layer of cake) with parchment paper and set aside.
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Toss the veggies with salt, pepper, herbs de provence, red pepper flakes (if using) and olive oil and roast for about 10 minutes. Remove the veggies but keep the oven on.
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Place the veggies at the bottom of the parchment lined baking pan and let them cool for 10 minutes while you prepare the cake.
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For the cake, mix the flour, herbs, kale, sugar, salt and baking powder in a large bowl. In a smaller bowl, mix the egg, buttermilk and olive oil. Now add the egg mixture on to the flour mixture and mix them well.
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Using a spatula, spread the cake batter on top of the vegetables covering as much as you can of them. Make sure you don’t swirl many veggies in the batter.
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Bake the cake for 18-22 minutes (depending on the size of your pan) until the tops are slightly gold and the cake feels hard and springy to the touch.
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Carefully invert the cake into a board or large serving platter. Sprinkle with a pinch of salt, more chill flakes (if using) and Parmesan cheese.
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Cut the cake and serve with extra parmesan cheese.