Easy To Prepare Savory Cake
Gone are the days when all cakes are supposed to be sweet. Today, cakes can be made with a wide variety of ingredients, for example, cheese, olives and even meat. French has been trying the new savory cakes in their posh Parisian bakeries thus making them worth trying.
For those who try the cakes, they will realize that they are highly adaptable, quick and easy to make and are also very delicious. They can be accompanied by salad, carrots or even a light lunch.
The savory cakes are also an innovative way of using leftovers example bacon, cheese, smoked fish and roast chicken. The same proportions of the ingredients are used to make the batter but you can play around with the flavors and seasons depending on your mood. Alternatively, you can use half wheat flour and half cornmeal or polenta to add texture to the cake.
The cakes can also be made in different sizes. The small ones from muffin tins are great for lunches and picnics while those baked in a large round and square tins are best for a group. Here are a few Savoury cake Ideas to try out.
Ham and Olive Cake
This type of cake is best served with a glass of chilled cider, cherry or white wine as a nibble before dinner. The recipe below makes a 20 cm square, round cake or a loaf cake. It also makes 10 mini cakes.
The ingredients to make the cake include olive oil measuring 150 ml, plain flour of 250 g, 2 teaspoons of baking soda and a half teaspoon of paprika, finely chopped teaspoon of fresh thyme, coarsely grated 100g of Parmesan, roughly chopped cooked ham of 180g, roughly chopped and stoned green olives of 130 g, a half teaspoon of salt and ground black pepper, milk of 150 g and lastly 4 lightly beaten eggs.
Start by heating the oven to 400F or 200C as you grease the baking tin, any type, with olive oil. Also, add a parchment to the greased tin and brush it with more oil. To prepare the batter, sift the powder ingredients that is the baking powder, paprika and flour into a bowl. Add the salt, pepper, olives, ham, thyme and Parmesan to the mixture. Separately in a jug mix the oil, milk and eggs then add them to the flour and mix it to form the batter which you pour into the greased tins.
The cake is cooked for 45 to 50 minutes when it becomes a golden color and a toothpick inserted into the cake comes out clean. For the smaller muffin cakes or loaves, they take 12-15 minutes. After baking, allow the cake to cool for five minutes then turn it onto a wire rack to cool.
Goat’s Cheese with Hazelnuts and Raisins
The recipe for this type of cakes also varies depending on what you have in stock. For example, the hazelnuts can be replaced with walnuts and the raisins by dried fruit example apricots. The recipe below makes a 20cm loaf, square or round cake or 10 mini cakes
The ingredients are; half a teaspoon of salt and ground black pepper, one and a half teaspoon of baking powder, 60g of raisins or sultanas and 60 g of hazelnuts that were toasted and chopped roughly, 100g of plain yogurt and Parmesan or grated goat’s cheese, 150g of soft goat cheese in small chunks, plain flour of 200g, 3 eggs, 2 tablespoons of parsley chopped finely and lastly 4 tablespoons of olive oil with extra for greasing.
Heat the oven and grease the tins similarly as for the ham and olive cake then sift together the dry ingredients; pepper, salt, flour and baking powder. Whisk the 4 tablespoons of olive oil, eggs and yogurt in a jug then fold the mixture into the dry ingredients but be careful to avoid over mixing. Later on fold in the raisins, nuts and soft goat’s cheese.
The rest of the cooking procedure is similar to that of the ham and olive cake.
Carrot and Feta Cake
For cakes with a more substantial texture, the flour is mixed with polenta and fine cornmeal. This recipe makes a similar amount of cake as the other recipes.
The ingredients include;half teaspoon of salt and ground black pepper, one teaspoon of ground cumin, one and a half teaspoon of baking powder, 2 teaspoons of finely chopped dill fronds, 50g of butter and extra for greasing, 100g of plain flour and another 100g of cornmeal, 180g of crumbled feta, 150ml milk, 3 lightly beaten eggs and 1 small onion finely chopped.
For this cake, the oven is heated to 180C or 350F and uses a 1.5 liter loaf tin which is buttered and lined with parchment. Alternatively, a Victoria sandwich tin can be used. When the smaller muffin tins are used, the moulds are dusted.
The cornmeal, flour, baking powder, pepper and salt are then mixed together. The grated carrot, dill, feta and cooled cooked onion is added in. The eggs and milk are whisked separately then added into the flour mixture, mixed in and the batter is poured into the baking tins.
The larger cakes are baked for 40 minutes while the smaller ones take 12-15 minutes or until a skewer inserted into the cake does not come out with breadcrumbs attached. The cooling process for the cake is similar to that of the other cakes.