Cakes don't always have to be sweet. There are many options for salted cakes that are delicious and delicious. They contain ingredients like vegetables, meat, cheese, nuts, etc. and are very popular. A savory cake goes well with every meal. Everyone has their own version and makes this treat in small bites as an appetizer with drinks. Check out our recipes and try them at home!
French savory cake with ham and cheese
Ingredients:
180 g Allzweckmehl
2 teaspoons baking powder
1/2 teaspoon Herbs de Provence
1/2 teaspoon kosher salt, or fine sea salt
1/2 teaspoon freshly ground black pepper
4 Owner
130 ml natural yogurt
60 ml cold-pressed olive oil
120 g grated Comté, Gruyère or agedCheddar
100g diced cooked ham
85g pitted green or black olives
Preparation:
- Preheat the oven to 175°C. Grease a 23 x 12 cm loaf pan. Line the bottom and two longer sides of the pan with a piece of parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, herbs de Provence, salt and pepper. In a second bowl, whisk together the eggs, yogurt and olive oil. Pour the mixture over the dry ingredients and stir with a spatula until well combined.
- Fold in the cheese, ham and olives. Pour the dough into the prepared baking pan. Smooth the surface with the spatula.
- Bake until the bread is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Remove from oven and let cool for 15 minutes. Peel away the parchment paper to release the cake, running a knife around the pan if necessary. Turn out onto a wire rack and let cool completely.
- Slice the cake and serve at room temperature or reheat in the oven at 350°F for 10 minutes before serving.
Storage: The flavors of this French savory cake develop during storage, making it taste even better the next day. If you can,you should have the cakeMake it in advance, let it sit completely, then wrap it tightly in plastic wrap. Before serving, warm in the oven at 150°C for 10 minutes. The French savory cake will keep well wrapped in the refrigerator for up to 1 week or frozen for up to 1 month.
Ingredients:
2 medium eggs
150 ml whole milk
100 ml olive oil
120 g grated cheddar cheese (vegetarian)
2 teaspoons garlic granules
1 teaspoon dried sage
1 teaspoon ground cumin
a pinch of salt and pepper
250 g frozen, chopped vegetable mixture
250g white self-raising flour
50 g pine nuts
Equipment:
Scale
Measuring cup
Mess spoon
grater
Large mixing bowl
Whisk
wooden spoon
23cm non-stick cake tin
baking paper
Madness
Grating
Preparation:
- Preheat the oven to 200°C. Grease a 23cm non-stick cake tin and line it with baking paper.
- Place milk, eggs and oil in a large bowl. Whisk everything together.
- Add the flour, garlic granules, sage, caraway and a pinch of salt and pepper. Fold everything in.
- Add the vegetables and cheese. Fold in – the mixture will be very thick, especially if the vegetables are still frozen.
- Pour the batter into the lined cake tin with a spoon and smooth it out. Scatter the pine nuts over the dough.
- Bake for 45 minutes to 1 hour,until the doughrisen and the surface is golden brown. The exact baking time depends on how cold your mixture is when it goes into the oven. If the pine nuts are in danger of burning, place a piece of foil loosely over them.
- Allow to cool in the tin for a few minutes, then turn out onto a wire rack and allow to cool completely.
- Turn out onto a board and slice with a sharp kitchen knife or serrated bread knife.
Loaf with caramelized onions, walnuts and spinach
Ingredients:
for the onion jam:
2 tablespoons olive oil
4 large sweet onions, e.g. B. Vidalia or Walla Walla, cut into thin slices
3 tablespoons balsamic vinegar
1 1/2 tablespoons light brown sugar
1 teaspoon finely chopped fresh thyme
for the cake:
180 g Allzweckmehl
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon Aleppo pepper or 1 teaspoon paprika, plus a pinch of cayenne pepper
2 large eggs
80 g low-fat Greek yogurt
5 tablespoons olive oil
30 g coarsely chopped spinach
40g chopped, toasted walnuts
Preparation:
- For the onion jam: Heat oil in an oven over medium-high heat. Add onions and cook, stirring occasionally, 30 minutes. Stir in vinegar, brown sugar, and thyme and reduce heat to medium-low. Cook for 40 minutes until the onions are caramelized. Allow to cool.
- For the cake: Preheat the oven to 180°C. Line a loaf pan with parchment paper, allowing the ends to hang over the edge of the pan. Spray parchment paper with cooking spray.
- Whisk together flour, baking powder, salt and Aleppo pepper in a bowl.
- Whisk together eggs, yogurt and oil in a separate bowl. Stir the egg mixture into the flour mixture. Fold in spinach, 1/2 cup onion jam and walnuts. Pour the dough into the prepared baking pan and smooth it out with a spatula.
- Bake for 45 minutes, or until the tip of a knife comes out clean. Remove the cake from the pan with parchment paper and let it cool on a rack. Serve with remaining onion jam, if desired. It's that quick and easysavory cakeprepare at home!
