Mediterranean Savoury Cake
We challenged Camille Aubert from @callherchef to source local produce that’s in season, and create a delicious dish to share. This is a staple recipe in Provence. The savoury cake is filled with all the goodness (herbs, olives, feta, tomatoes..etc..), baked to golden perfection and enjoyed on its own or with a side of salad. Any leftovers are usually cut into cubes for the snack apero (the pre dinner snack).
Mediterranean Savoury Cake
Ingredients
3 large eggs
50 ml vegetable oil
250 g plain flour
1 tsp baking powder
40 ml milk of choice
Salt & pepper
For the filling:
1 tbsp herbes de Provence
80 g courgette, coarsely grated
110 g feta, cubed
110 g kalamata olives, pitted
110 g sundried tomatoes, chopped
3 garlic cloves, grated
Substitute:
No herbes de Provence? Use oregano or thyme instead.
No feta? Use goat cheese, grated parmesan or mozzarella.
No sundried tomatoes? Try with red onion, red pepper, antipasti artichokes
or any roasted veggies of your choice.
No kalamata olives? Use green olives instead.
Method
Preheat the oven to 180C/160c fan/4 gas mark.
In a mixing bowl combine the flour, baking powder, eggs, milk of choice, oil and a generous pinch of both salt and pepper. The mixture should be pretty thick, and that’s because we are using a courgette which will release moisture.
Add the filling ingredients to the batter. Mix well until combined.
Pour into a greased loaf pan and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
Storage:
The flavours of this savoury cake keep developing as it sits, which makes it even better the next day. Let it cool completely, then wrap it tightly and store in the fridge for up to 1 week, or in the freezer for up to 1 month.
Leftovers:
Serve this savoury cake with any side of salad or roasted veggies. You can also cut the leftovers into cubes for the snack apero (the pre dinner snack).