Savory cakes invite themselves into your meals and your aperitifs. Simple and delicious, they vary with the seasons and your desires. Come and discover 9 gourmet recipes for savory cakes!
The cakes are part of quick and tasty recipes that you can easily adapt according to the products available in your cupboard. The base ? A mixture of flour, eggs, baking powder, oil, salt and pepper. You are then free to add the ingredients of your choice.
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It’s the season for asparagus, peas, artichokes, or early vegetables (potatoes, fennel, carrots, new onions, among others). In June also arrive the vegetables which will be the stars of the summer, such as tomatoesTHE zucchini where the eggplant.
To incorporate your vegetables into your cakes, remember to cook them in the oven, pan or steam beforehand. When cooked, drain them before adding them to your batter.
In order to give pep to your preparation, you can also incorporate:
Varied ingredients, such as olives, dried tomatoes, oilseeds (pistachios, walnuts, almonds, etc.) or dried fruits.
Meat (diced ham, chorizo) or fish (smoked salmon, sardines, etc.).
Cheese, such as mozzarella, feta, goat cheese, Parmesan, Comté or Emmental.
Spices such as cumin, nutmeg, mustard seeds and Espelette pepper. Also test mixtures such as curry, colombo or Mexican spices.
Herbs, such as chives, basil, oregano, thyme, rosemary or parsley.
The cakes usually bake 45 to 50 mins in an oven previously heated to 180°C. If you prefer to opt for the muffin format, reduce the time to around 25 minutes. The cakes can then be eaten warm or cold. They keep 5 days well packed in a cool place. You can also slice them and freeze them for 3 months.
To treat yourself with savory cakes in this summer season, come and discover our selection of gourmet recipes in our slideshow.
Goat cheese and red pesto cake Beat 3 eggs in a bowl. Then add 140 g of flour, 50 g of cornstarch, 5 cl of oil, 10 cl of milk, 1 sachet of baking powder, 3 tbsp. at s. of pesto rosso and 1 log of goat cheese. Pepper the preparation and mix. Pour the batter into a cake tin previously lined with baking paper. Bake for 45 minutes in the oven at 180°C.
Zucchini, feta and basil cake Rinse then cut 2 small courgettes into cubes. Peel and slice 3 spring onions. Fry them and brown them in a pan with a little olive oil. Then add the zucchini and cook for 5 minutes, stirring frequently. Salt and pepper. In a salad bowl, beat 3 eggs with 50 g of Greek yoghurt and 7 cl of olive oil. In another container, crumble 120 g of feta. Add 80 g of parmesan, 160 g of flour and 1 tbsp. c. doused with baking soda. Then add the ingredients of the 1st salad bowl, as well as the vegetables and a few leaves of basil and mint. Mix again. Spread the batter into a cake tin lined with parchment paper. Sprinkle the dough with a few pieces of pistachios. Bake the cake for 45 minutes at 160°C.
Sun-dried tomato, feta and basil cake Place 200 g of dried tomatoes on absorbent paper to remove excess oil, before cutting into small dice. Crumble 100 g of feta. Rinse, dry and chop 1 bunch of basil. Beat 3 eggs in a bowl, before adding 180 g of flour, 12 cl of olive oil, 10 cl of milk, 1 sachet of baking powder and pepper. Mix the mixture before incorporating the dried tomatoes, feta, basil and 50 g of grated Gruyère. Mix again, before pouring the mixture into a cake tin covered with parchment paper. Bake the cake at 180°C for 45 minutes.
Asparagus and sun-dried tomato cake Mix in a bowl 150 g of flour with 1 sachet of baking powder. In a second container, whisk 3 eggs with 120 ml of milk, 60 ml of olive oil and 1 tbsp. at s. of mustard. Incorporate this mixture into the first salad bowl. Then add about ten green asparagus previously cooked and cut into pieces, as well as 100 g of grated cheese and a few dried tomatoes drained and cut into strips. Butter a cake or muffin tin. Pour the batter. Bake everything at 180°C for 25 mins for the muffin tins and 50 mins for the cake tin.
Salmon and lemon cake Steam 100 g of salmon fillet. Leave to cool after cooking. In a bowl, beat 3 eggs. Incorporate 150 g of flour, 15 cl of milk, 10 cl of olive oil, 1 sachet of baking powder, 100 g of grated Gruyère cheese and the zest of a lemon. Also add the cooked and crumbled salmon, as well as 100 g of smoked salmon cut into strips. Chop a few sprigs of dill. Salt and pepper. To mix together. Then pour the preparation into a cake tin, previously covered with parchment paper. Bake the cake for 45 minutes at 180°C.
Arugula cake In a bowl, beat 3 eggs with 1 plain yogurt, 4 tbsp. at s. olive oil, 1 tbsp. at s. mustard, salt and pepper. Wash, spin dry and finely chop 100 g of arugula. Add it to the egg mixture, along with 50 g of pine nuts. Then pour the batter into a cake tin previously lined with parchment paper. Bake for 50 minutes at 180°C.
Eggplant and cumin cake Peel 1 eggplant before dicing it. Cook them in a pan with a little olive oil for about ten minutes. Add 1 crushed garlic clove 3 min before the end of cooking. Then mix the preparation. In a bowl, whisk 3 eggs. Add 100 g of flour, 1 tbsp. c. yeast, aubergine purée, salt, pepper and cumin. Mix everything together before pouring the mixture into a cake tin previously lined with parchment paper. Bake the cake for 45 minutes at 180°C.
Leek and curry cake Rinse and cut 2 leeks into thin strips. Cook them gently in a pan with a little butter or olive oil. They should be tender when cooked. In a bowl, beat 3 eggs. Add 150 g of flour, 12 cl of milk, 1 tbsp. at s. of olive oil, and 1 packet of baking powder (or 1 tsp of baking soda and 1 capful of cider vinegar). Mix before adding the leeks, 80 g grated Gruyère cheese and curry to taste. Salt, pepper and mix again. Pour into a cake tin previously lined with baking paper. Bake at 180°C for 45 minutes.