On my last trip to New York I stumbled upon a book called Cakes and Loaves by Ilona Chovancova. It’s been seven months since I managed to use a recipe from it! I remembered the other day that the book had a basic savoury cake recipe that I wanted to share for The Cooking Basics series. This is a fantastic and delicious basic recipe from which you can vary ingredients depending on what you feel like eating, what’s available or what’s in season. Making the cake is effortless – no need for multiple bowls, no need for a mixer (a grater and wooden spoon will do) and I promise it would probably take you less than ten minutes to put together. These cakes can be eaten any time of the day – great for breakfast on the go, for lunch, an afternoon snack or even a light dinner with a salad.
Some tips should you choose to make your own savoury cake:
1. The recipe is for a 23 cm round pan, you can use a loaf or muffin pans but make sure to vary the times if necessary. To test if the cake is down, insert a wooden skewer into the middle of the cake – if it comes out clean – it’s done. Otherwise, continue cooking.
2. If you like to experiment, mix the cake with different types of flour – buckwheat, chestnut, wholewheat or even rye flour but make sure the total amount of flour does not exceed the amount called for in the recipe.
3. The total amount of ingredients you want to add to the basic recipe should not be more than 300 grams.
4. You can also experiment with the oils you use – for example, a mixture of vegetable oil and hazelnut, or olive oil. Make sure the total amount of oil does not exceed the amount called for in the recipe.
5. Feel free to add herbs for more flavour – fresh is always better than dried but use whatever is handy.
Some suggested combinations from the cookbook:
- Spinach and nutmeg
- Chicken and curry
- Salmon and dill
- Sundried tomato
The idea really is to encourage you to use this basic savoury cake recipe and try out your own combinations.
Basic Recipe for Savoury Cakes
Basic Recipe from Ilona Chovancova
- 3 eggs
- 100 ml regular or low fat milk
- 100 ml vegetable oil
- 175 grams flour
- 100 grams grated cheddar cheese
- 1 Tbsp Baking Powder
- salt and pepper to taste
Additions
- 2 grated carrots
- 100 grams bacon, diced PLUS 40 grams bacon diced for topping
- Parmesan Cheese for topping
- Pre heat the oven to 180c (fan forced). Butter and flour a 23 cm round cake pan or a regular loaf pan.
- Peel the carrots and grate coarsely.
- In a large bowl combine the eggs, milk and oil and beat together. Add the flour, grated carrots, cheese, and 100 grams bacon. Season with salt and pepper.
- Season with salt and pepper and stir to combine. Gently fold in the baking powder.
- Transfered to the prepared pan and bake for about 40 to 45 minutes or until done. Let cool in the pan before turning out.
- Grate some parmesan cheese over the cake before serving.
I tried this recipe turned out a delightful surprise for the taste buds! the one detail I altered is I used 1tsp of baking powder instead of a tbsp. 1 tbsp cant be right, can it? Anyway, will definitely be baking more variations of this perhaps with tomato and mozzarella next time.
hmmm let me think – I have carrots, I have cheese, eggs, flour….no bacon but smoked turkey should do the trick. And I think I’ll add some fresh parsley…. I’m off to try this!
I am so going to make this tomorrow for the sailing club’s christmas party. I first tried this when my sister Tina made it. It was delicious! Tina said she got it from your blog, Tris. Hope mine turns out as good as hers, or yours! Ha ha ha! Btw, so I don’t have to cook the bacon??
Oh-ho, I am SO IN! Love the flexibility of this recipe, and particularly the suggestion of using chestnut flour, which I’ve been dying to use for quite some time. I wonder what chestnut flour, smoked mozzarella, and peas would taste like? Hmm…
Spectacular dessert you made! Exquisite fruit combination! A sure favorite I must say. Bravissima!
i’m all for savory pies and eat them all the time, yet this is the first true savory cake i think i’ve seen. it’s fantastic, trissa!
Savory Cake, huh?! Sounds delicious! The picture kind of makes it look like bacon and cheddar cornbread. I will definitely try this.
That looks great. I would never think of making a making a savory cake.
Looks stunning and what a great flavour combinations.
O I can’t believe how incredibly fluffy that cake looks! It totally looks like a sweet cake and yet it is savoury. Brilliant and it looks like something which you could have a 1000 variations on!
I love savory cakes and I like the carrots adding a little healthiness factor ;p.
I often see savory breads in loaf shapes and I’ve never thought to make it cake shape! This makes it so much more special and romantic. Lovely! And love the flavor combination.
bacon+ carrot+cheesecake = heavenly combination! yum!
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I’ve eaten a lot of savoury cakes but they have always been extemely dense. Your cake looks deliciously light and fluffy. Anything with bacon is a winner for me.
Oh wow! This recipe is fantastic. I’m thinking corn, baby spinach, chilli and a sharp cheddar will be my savoury fillings and perhaps a relish on the side. Will be checking out the cookbook to buy as well.
Wow – savoury muffins I’ve tried, but cake…!
Ooh! A savoury cake…the possibilities are endless Trissa. I’m think spinach, ricotta, Parmesan ad nutmeg…mmmm
Ive always been more of a savoury person – so this is more mouth watering for me than a new york cheesecake! what a great find, thanks for the tips trissa!
This is such an interesting cake! I’d love to try a salmon and dill version!
would NEVER have thought to put carrot in this combo- but looks great. Gorgeous tea towel too Trissa!
Absolutely yummy!!
HOw absolutely gorgeous those photos are – first of all. I am taking a photography class in Feb and am so excited – photography boot camp, actually!
I love the idea of a savoury cake and this one looks so yummy! I think it would be a great brunch accompaniment.
It is now on the holiday MUST DO list.
🙂
Valerie
lovely photos. the cake looks divine as well!
What an absolute beauty. Great flavour combo
OH YUM – I HAVE NEVER MADE ANY SAVOURY CAKES OR CUPCAKES BEFORE, I MIGHT TRY THIS OUT SOME TIME OVER THE HOLIDAYS :O)
I’ve never made a savoury cake (kinda reminds of a quiche), yours looks great. Bacon, carrot and cheese is a great combination. I’d be tempted to try apple, bacon, onion and cheese. Thanks for sharing, I would love something like this for lunch!
Now you have done it. I want to try this very very soon! This looks very delish! Not many people can eat a lot of sweet cakes, but savory cakes – with cheese and bacon and all .. I am sure nobody would complain! Loving the first shot of the post 🙂
simply fabulous, congrats!
This savoury cake recipe is excellent for whipping up breakfast or brunch. Let me experiment it with zucchini. Would it be delicious?
Wow, that’s a great idea, now if I eat cake for breakfast no one will raise and eyebrow he he he. Actually I really like savoury muffins (dislike the sweet ones), so this doesn’t sound too different. Hmmm, wonder if some sort of savoury icing would work?
I can see light! And if it is a 20cm… I just adjust accordingly?
@Penny – yes – maybe bring cooking time down 5 minutes or so…
A bacon cake? Now you’re talking! And I reckon salmon and dill would be fabulous too!
Ever thought about adding a Filipino twist and maybe using chicken adobo flakes – something salty maybe? Hmmmm interesting…. 🙂
Savoury muffins I’m used to to, but not a whole savoury cake! Interesting…
Oh wow, the concept of a savoury cake is pretty cool! And it definitely looks tasty mmmm
Hi Trissa! I like this recipe. I did something similar before, with carrots and bacon. But I substituted the veg oil with bacon fat. I know, it’s very unhealthy.
@Marvin – that is really unhealthy but am sure it tasted fantastic! 🙂
I never though of making a savoury cake – what a cool idea
I love savory cakes though I always downsize and make savory muffins instead.
The combination of this one sounds perfect Trissa. I would definitely add some thyme just to liven it up.
Magda
Your savory cake looks so amazing and sounds comforting. I love bacon and cheese combo 🙂
This looks stunning. I’d love to try something like this. I imagine it would be fab as a light lunch with a bit of salad. Very nice indeed.
*kisses* HH
I haven’t seen one of these good old back to basics recipes for ages, but your so right these savoury cakes are the best for just anytime. Thanks for sharing this Trissa 🙂
Trissa your pictures are getting better and better and this is a very interesting post; I have saved it and will try some combinations I have in mind
Ciao