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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.
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
- 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.
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!
French savory cake
- 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
- 2 tablespoons unsalted butter
- 1 tablespoon flour
- 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.