Variety of savoury cakes recipe

  • Serves 10-12
  • 25 mins to prepare and 45 mins to cook, 10 mins to cool
  • 553 calories / serving
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169494 variety of savoury cakes HERO

Pre-heat the oven to 180° C.

Grease and line 3 x 2lb loaf tins with nonstick baking paper.

Prepare the rosemary cake batter by combining the flour, butter, Parmesan, eggs and chopped rosemary in a large mixing bowl. Mix using an electric hand-held whisk until smooth, then add seasoning. Mix briefly again then spoon into the prepared loaf tin. Garnish the surface with the sprigs of rosemary leaves.

Prepare the tomato loaf by combining the flour, seasoning, rosemary leaves and Gruyère in a large mixing bowl. Combine the milk, olive oil and eggs in a large jug and whisk well. Pour into the flour mixture and mix well to form a smooth batter. Spoon into one of the prepared loaf tins and garnish the top with the wedges of tomato with the skin side facing out.

Prepare the courgette cake by combining the flour and Parmesan with some seasoning in a large mixing bowl. Whisk in the olive oil and eggs and beat until smooth. Fold in the courgette then spoon into the final prepared loaf tin.

Bake all three for 35-45 minutes until golden and risen; if a cake tester comes out clean from their centres, they are ready.

Remove and allow to cool on a wire rack for 5-10 minutes before turning out from their tins and serving.

  • Ingredients

  • For the rosemary cake

  • 200g unsalted butter, softened
  • 200g self-raising flour
  • 100g Parmesan, grated finely
  • 2 large eggs, beaten
  • 2tbsp rosemary leaves, finely chopped
  • sprigs of rosemary leaves
  • salt
  • pepper
  • For the tomato cake

  • 200g self-raising flour
  • 100ml milk
  • 100ml olive oil
  • 100g Gruyere, grated
  • 2 large eggs, beaten
  • 1tbsp rosemary leaves
  • 1 plum tomato, cored, de-seeded and cut into wedges
  • For the courgette cake

  • 2 medium courgettes, grated
  • 250g self-raising flour
  • 125ml extra-virgin olive oil
  • 75g Parmesan, grated
  • 2 large eggs, beaten
  • Energy 2310kj 553kcal 28%
  • Fat 34g 49%
  • Saturates 15g 77%
  • Sugars 1g 1%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 47.6g Protein 17.3g Fibre 2.2g


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