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5 from 38 votes

Savory Cake

Salty, savory cake with cheese, onions, black olives, and olive oil. This cake is perfect for breakfast and can be altered to match your taste buds!
Prep Time10 minutes
Active Time25 minutes
Total Time35 minutes
Course: Appetizer, Breakfast
Cuisine: Mediterranean
Keyword: cake with cheese, salty cake, savory cake
Yield: 8 Servings
Calories: 493kcal

Ingredients

Metric - US Customary
  • 140 grams of White Rice Flour
  • 56 grams of Tapioca Flour
  • 28 grams of Corn Starch
  • 56 grams of Brown Rice Flour
  • 1 teaspoon of Xanthan Gum
  • 1 ½ tablespoon of Baking Powder
  • ½ teaspoon of Salt
  • 50 grams of Chopped Spring Onions
  • 3 Large Eggs
  • 265 ml of Virgin Olive Oil
  • 84 grams of Yogurt or Sour Cream
  • 50 grams of Shredded Mozzarella Cheese
  • 50 grams of Sliced Black Olives
  • 1 tablespoon of Zaatar
  • ½ tablespoon of Sumac
  • 1 teaspoon of Apple Cider Vinegar
  • 1 ½ tablespoon of Fresh Thyme Leaves
  • 25 grams of Shredded Mozzarella Cheese for Toppings

Instructions

  • Preheat the oven to 180°C (356 °F)
  • Add the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking powder, salt, and chopped spring onions in a bowl. Using a whisk, combine the ingredients.
  • In a separate bowl, add the eggs, olive oil, and yogurt. Using a whisk or handheld mixer, combine the ingredients. Then add the shredded mozzarella cheese, black olives, Zaatar, sumac, apple cider vinegar, fresh thyme leaves and gently mix until combined. Then add the flour mixture and mix gently using a spatula until combined. The batter will be thick.
  • Grease a 25 cm (10 inches) cake tin with butter, then add and spread the savory cake batter to fill the cake pan.
  • Now bake the savory cake for 20-25 minutes, or until a toothpick inserted at the center comes out clean.

Notes

  • Storage & Freezing: The savory cake can be stored in an air-tight container in the fridge for up to five days. To freeze the savory cake, wrap it in plastic wrap followed by aluminum foil. The cake can be frozen for up to three months.

Nutrition

Serving: 1Serving | Calories: 493kcal | Carbohydrates: 32g | Protein: 6g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 588mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 4mg | Calcium: 229mg | Iron: 2mg