Savory cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic. This delicious Savory Loaf Cake filled with cheese, cashew-nuts, caramelized onions and bell peppers tastes incredible. The result is an explosion that takes place in the mouth. Moist and fluffy, this beautiful loaf cake is sure to be an absolute with family and friends alike.
The dish is simple and elegant and can be prepared as a mid-morning meal, evening snack or a part of nice continental dinner.
– 250 grams Plain Flour
– 1 tablespoon Baking Powder
– 150 grams Cheese, cut into small pieces (refer notes)
– 80 grams Cashewnuts; roughly chopped
– 100 grams Red and Yellow Bell Peppers; finely chopped (refer notes)
– 3 to 4 Red Onions; finely sliced
– 4 Eggs
– 150 ml Olive oil
– 100 ml Milk
– 50 grams Plain Yoghurt
– 1 teaspoon Salt
– Freshly ground/milled Black Pepper (as per spice tolerance)
– Coriander leaves; finely chopped
Method of Preparation
1. The sliced onions and keep aside . (please refer to the my Pizza recipe for more details on caramelizing onions)
2. Preheat the oven to 180C/350F/ and line a loaf tin measuring 22x11cm/8½x4¼inch across the top and 6cm/2½inch deep with baking paper.
3. In a bowl, mix together the flour, baking powder, cheese, cashewnuts, bell peppers and caramelized onions
4. In a separate bowl, whisk the eggs until fluffy and pale in color. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and black pepper.
5. Fold the flour mixture into the whisked eggs. Try not to overbeat the mixture as this will make the end result tough. (it is better to undermix)
6. Pour the batter into the prepared tin. Sprinkle on top with fresh coriander leaves.
7. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. (when I say clean knife, please ignore if melted cheese comes on it, that does not mean it is not cooked. If uncooked batter appears on the knife, it needs further cooking.)
8. Leave to cool in the tin.
1. You can use any kind of cheese. I used a mixture of grated cheddar, mozzarella and normal cheese cubes. Also I added a little lesser than mentioned in the recipe. You can even goat’s cheese to make it healthier.
2. If you do not have red and yellow bell pepper, you can always use green bell peppers. The original recipe uses a combination of cheese, pistachios and prunes. So be creative when it comes to the filling.
3. Use a rubber spatula rather than a whisk to prevent over beating the flour.