Looking for a unique, savory cake that’s both flavorful and satisfying? This cake with sun-dried vegetables and mozzarella is a perfect choice! Combining the richness of sun-dried tomatoes, roasted vegetables, and the creamy texture of mozzarella cheese, this savory cake is a delicious twist on traditional baking. Whether served as an appetizer, a side dish, or even as a light meal on its own, it’s sure to impress your guests with its depth of flavor and delightful texture. Plus, it’s easy to make and versatile, allowing you to customize it to your taste!
Ingredients
For the Cake:
- 1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup olive oil
- 1/2 cup milk (or a dairy-free milk alternative)
- 1 cup sun-dried tomatoes, chopped
- 1 cup mixed roasted vegetables (e.g., zucchini, bell pepper, eggplant), finely chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1 tbsp fresh basil, chopped
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1 tbsp pine nuts or sunflower seeds (optional, for crunch)
For Serving (Optional):
- Fresh basil leaves
- Balsamic glaze (optional, for drizzling)
Instructions
Step 1: Prepare the Vegetables
- If you’re using roasted vegetables, chop them into small, bite-sized pieces. If you’re starting with fresh vegetables, chop them and roast them in the oven at 200°C (400°F) for 20-25 minutes with a bit of olive oil and salt until soft and lightly charred. Let them cool before adding to the batter.
- Chop the sun-dried tomatoes into small pieces. If they are packed in oil, drain them before use.
Step 2: Mix the Dry Ingredients
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Mix the Wet Ingredients
- In another bowl, whisk the eggs, olive oil, and milk together until smooth and combined.
Step 4: Combine the Ingredients
- Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Fold in the sun-dried tomatoes, roasted vegetables, mozzarella cheese, Parmesan cheese (if using), basil, oregano, black pepper, and pine nuts (if using). Mix until everything is evenly distributed throughout the batter.
Step 5: Bake the Cake
- Preheat the oven to 180°C (350°F). Grease and flour a loaf pan or a round cake pan (about 8 inches in diameter) or line it with parchment paper.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Step 6: Cool and Serve
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Once cooled, slice the cake and serve. If desired, drizzle with balsamic glaze and garnish with fresh basil leaves for a fresh, tangy finish.
Tips for Success
- Vegetable options: Feel free to customize the cake with your favorite vegetables! You can use roasted sweet potatoes, mushrooms, spinach, or even artichokes for different flavors and textures.
- Cheese varieties: For a different flavor profile, experiment with different cheeses like goat cheese, feta, or cheddar.
- Storage: This savory cake keeps well for up to 2-3 days in an airtight container at room temperature, and it also freezes well. Just slice it before freezing for easy portions!
This cake with sun-dried vegetables and mozzarella offers a perfect balance of savory flavors and satisfying textures. It’s an excellent option for brunches, picnics, or casual dinners and can be served warm or at room temperature. The combination of sun-dried tomatoes, roasted vegetables, and melty mozzarella creates a deliciously moist and flavorful cake that’s sure to become a favorite in your savory baking repertoire.
Enjoy this savory delight with a side of salad or a drizzle of balsamic glaze for an even more elevated experience!