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This sun-dried tomato and feta cake is very tasty, ultra moist and very delicious. This family recipe is incredibly easy to make and so good! As an aperitif, as a main course with a salad or for a picnic, it's sure to delight young and old alike!
Table des matières
💙 Why you'll love it
- It's quick and easy to prepare: just mix all the ingredients and bake.
- It's perfect for an aperitif with friends or family, or even as a main course with salad.
- It can be kept for several days (and is therefore perfect for batch cooking).
- This is a great anti-waste recipe, as you can use leftovers from your fridge and add them to the dough.
🫒 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- All-purpose flour
- Milk
- Olive oil: as it's used in the cake (and not for baking, as in most recipes), I recommend using a good quality oil, such as extra virgin olive oil.
- Baking powder. Not to be confused with baker's yeast.
- Dried tomatoes: when they're in season, you can also make your own preserved cherry tomatoes, which taste so much better! Simply cut them in half, place in a dish, brush with olive oil, salt and oregano, then place in a hot oven at 250°F/120°C for 1h30 to 2h, turning halfway through cooking.
- Ham: I recommend classic ham, which I buy already diced.
- Cheeses: Swiss cheese and feta. You can of course replace the feta with goat cheese or other cheeses you like, such as mozzarella, Gorgonzola, etc...
- Italian seasoning
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
🥰 Chef's tips
- For the mold: mine is exactly 12 inches x 5 inches x 3 inches. Use something similar in terms of size, otherwise you won't have the same result.
- If you want to replace the feta, no problem, but don't remove the Swiss cheese. It's the grated cheese that contributes to the cake's softness.
- Once the dough is ready and the oven is hot, put it straight into the oven: since baking powder is used, don't let the dough rest or you'll miss the baking process.
- For an even finish, prefer to cook in a fan assisted oven.
💡 Frequently Asked Questions
There may be several reasons for this: you've used too much baking powder, you've let the dough rest too long or you haven't baked long enough.
You can't make the dough in advance: once it's ready, bake it immediately. However, once baked, this cake can be kept for several days if well wrapped.
❄️Storage
Wrap your warm cake in cling film to keep it moist. You can then place it in your fridge and store it for 3 to 4 days.
You can also freeze it: let it cool, cut it into slices and place them in a freezer bag, on which you will have written the name of the recipe and the date it was made.
To defrost, place in the microwave for a few minutes (the oven may dry it out).
🥳 Other delicious appetizers
If you make this French savory cake, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
French savory cake
Ingredients
- 4 large eggs
- ¾ cup milk (175g)
- 3 tablespoons olive oil (40g)
- 1 ¼ cups all-purpose flour (155g)
- 3 teaspoon baking powder (11g)
- 1 cup ham diced (150g)
- 1 cup Swiss cheese shredded (100g)
- 1 cup feta cheese (150g)
- 1 cup sun-dried tomatoes (100g)
- 3 tablespoons Italian seasoning
- ½ tablespoon garlic powder
- salt to taste
- black pepper to taste
For cooking
- 2 tablespoons unsalted butter
- 1 tablespoon flour
Instructions
- Preheat oven to 320°F/160°C on fan oven mode. In a large bowl, beat the eggs, then add the milk, oil, flour, baking powder, diced ham, Swiss cheese, Italian seasoning, garlic, salt and pepper.
- Crumble the feta, chop the sun-dried tomatoes, add and mix well.
- Generously butter your mold, then add 1 tablespoon of flour evenly to the bottom and sides of the mold, to create a very light layer of flour. This will make unmolding much easier. You can also use parchment paper instead.
- Place the cake mixture in the tin and bake for 50-55 minutes. To be sure the cake is cooked, stick a knife into it. If it comes out clean, it's done!
- Allow to cool completely before unmolding.
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