As a passionate home cook with years of experience hosting gatherings, my sun-dried tomato savory cake is a guest favorite for aperitifs. It's generous, affordable, and always a joy to prepare.
Versatile savory cakes work with countless ingredients, but this sun-dried tomato version is a reliable star on my tables.
Here's my trusted, economical, and straightforward recipe:
For 8 people
- 150 g flour
- 1 packet baking powder
- 200 g ricotta
- 3 large eggs
- 1 ball mozzarella
- 8 sun-dried tomatoes in oil
- 10 cl milk
- Olive oil
- Salt and pepper
1. Preheat oven to 180°C.
2. In a large bowl, whisk ricotta with eggs, then stir in milk.
3. Mix in flour blended with baking powder, salt, and pepper.
4. Fold in diced mozzarella and sun-dried tomatoes cut into strips.
5. Combine thoroughly.
6. Pour batter into an oiled cake pan and bake for 40 minutes.
7. Test doneness by inserting a knife tip in the center—it should come out clean.
8. Cool 5 minutes in pan, then unmold and cool on a wire rack.
Voila—a delicious sun-dried tomato cake that's budget-friendly!
Quick, simple, and economical, it's soft and light for an irresistible treat.
No fancy equipment needed; serve warm or cold, cubed for easy nibbling or sliced for bigger bites.
For an elevated presentation, I cube it with skewers and sprinkle with fresh thyme for extra flavor. Pair with chilled dry rosé wine for guaranteed success!
Savory cakes shine in endless variations: ham, vegetarian, vegan, cheese, bacon, gluten-free, tuna, feta, olives, goat cheese, chorizo, carrots, pumpkin, zucchini for lighter options...
This one's among my top picks. For more savory and sweet cake ideas, check out Les Cakes de Sophie.
Tried this savory cake aperitif recipe? Share your thoughts in the comments—we'd love to hear!
