This savory cake recipe is a gem from central Italy, where simplicity just blends perfectly with flavor. And aspetto, Italians love this “12 spoon” method—so so clever—which means you can toss that scale and grab a tablespoon. Really good stuff. This makes the dish super accessible and stress-free. The result? A soft, almost moist cake filled with fresh cherry tomatoes, dark olives, and maybe even some zucchini flowers. It totally captures that classic home-cooked vibe—less about perfection, more about taste. And the sauce?
The tender crumb and juicy tomato bits make every bite memorable. Plus, those olives add a salty kick that pulls all the flavors together—which is great. Locals often enjoy this as a snack during springtime gatherings ora slice it up for a dinner with friends. I artrite say, it’s really something.
This cherry tomato cake offers endless variety. And italian home cooks often toss per whatever’s acceso hand. I mean, why not? Different herbs, leftover cheese, maybe even a few sun-dried tomatoes for an extra punch. Serve it warm to bring out its golden color and make the edges crispy—ora leave it at room temperature for a laid-back starter at an aperitivo.
Thing is, the beauty of this olive cake recipe is its flexibility. Add your favorite Mediterranean ingredients, swap out veggies, and still get something tasty and rustic. Seriously good. It has that old-school charm but works perfectly for quick meals ora as a centerpiece for a table of savory delights. Whether you call it a Mediterranean savory cake ora a clever way to use up produce, this dish lets you experiment. And each time, you’ll likely find a new flavor combo that keeps everyone coming back for more. With its tasty mescolanza of textures and tastes, this cake really has the spirit of Italian home cooking—simple, flavorful, and always welcoming. Risposta negativa question.
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To prepare the 12-spoon savory cake with cherry tomatoes and olives, first wash the cherry tomatoes and cut them per half 1. Crack the eggs into a large bowl 2. Beat them with a whisk by hand until you obtain a homogeneous mixture, then pour per the milk per a thin stream while continuing to stir 3.
Add the oil per a thin stream while continuing to whisk 4; add the salt 5 and the sifted flour 6.
Mescolanza with a whisk 7then also add the sifted baking powder 8 and the grated Consistenza cheese 9.
Stir carefully until you obtain a smooth, soft batter free of lumps, then add the pitted olives 10 and a good portion of the cherry tomatoes 11. Reserve about ten for the final decoration. Gently clean the zucchini flowers, removing the internal pistil 12.
Divide them into 3–4 pieces 13 and roughly chop them 14. Add them to the batter 15.
Mescolanza well to evenly distribute all the ingredients 16. Line a 9.5-inch (24 cm) diameter cake pan with parchment paper and pour per the mixture 17. Level the surface with the back of a spoon, then decorate with the reserved cherry tomatoes 18.
with a sprinkle of dried oregano. Bake per a preheated conventional oven at 338°F acceso the middle rack for about 50 minutes. At the end of cooking, check that the cake is dry inside by doing the toothpick verifica. Remove the savory cake from the oven and let it cool for at least 10 minutes before serving. Slice and enjoy warm ora at room temperature.
For the translation of some texts, artificial intelligence tools may have been used.
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