Peter's Savory Cake

By • January 3, 2012 • 0 Comments



Author Notes: Breakfast at my home is usually oatmeal, eggs or Indian breakfast like "idli" or "dosa" "upma" which are savory in nature. One day, my husband asked whether I could make him a single breakfast dish that would include vegetables, eggs, cheese and nuts.
After doing some online research, I decide to use Dorie Greenspan's basic Savory Cake and then add a French-Mediterranean influence by using a combination of cheeses like feta and chevre which go well with olives and the sundried tomatoes.
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Serves 8

  • 1 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon chili flakes
  • 3 large eggs
  • 1/3 cup whole milk, at room temperature
  • 1/3 cup cup extra-virgin olive oil
  • 1/2 cup cup sundried tomatoes (squeeze out the oil
  • 1/2 cup pitted kalamanta olives
  • 1/2 cup feta cheese (crumble)
  • 1/2 cup goat cheese (crumble)
  • 1/2 cup each of minced chives and parsley
  • 2 tablespoons minced sage
  • 1 cup walnuts, chopped
  1. Preheat oven 350 degrees F. Grease loaf pan (10" x 5" x 2 3/4")
  2. Break eggs whisk until fluffy, then add milk, olive oil and mix well.
  3. Sift flour and baking powder and add to eggs.
  4. Gently stir in cheese, olives, tomatoes and herbs and chopped walnuts.
  5. Pour into greased loaf tin and bake for 50 minute or until wooden skewer inserted into the center of the loaf comes out clean.
  6. Transfer the pan to a cooling rack, wait about 3 minutes, then run a knife around the sides of the pan and turn the loaf over onto the rack; invert and cool to room temperature right-side up.
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