Sun-dried Tomato and Cheese Loaf Cake is a simple and quick recipe, perfect for any occasion, picnic, casual dinner or tasty appetizer.
It is very similar to the super soft savory loaf cake and I also recommend trying the 7-jar loaf cake with yogurt. The recipe is versatile and requires only a few ingredients: eggs, flour, milk, and oil. You can enrich it with walnuts, mushrooms, or speck, making sure not to overdo the seasonings so as not to weigh it down too much. Try it right away and discover its goodness! Don’t forget to follow me on my Facebook and Instagram pages for many other recipes, like this one!
If you’re looking for more recipes with the loaf pan, check these out:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 234.28 (Kcal)
- Carbohydrates 23.27 (g) of which sugars 1.18 (g)
- Proteins 10.79 (g)
- Fat 11.82 (g) of which saturated 3.90 (g)of which unsaturated 7.33 (g)
- Fibers 1.42 (g)
- Sodium 390.89 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 2.8 tbsp olive oil
- 3.9 oz cooked ham
- 2 cups all-purpose flour
- 2/3 cup milk
- 1/2 tsp salt
- 1 packet instant yeast for savory preparations
- 5.3 oz sun-dried tomatoes in oil
- 2/3 cup grated parmesan cheese
Tools
- 1 Loaf Pan
- 1 Whisk
How to Prepare Sun-dried Tomato Loaf Cake
In a large bowl, break the eggs, mix with the salt, pour in the milk, and the oil.
Next, incorporate the sifted flour and yeast.
Add the drained and julienned sun-dried tomatoes, diced cooked ham, and finally the grated parmesan.
Mix everything well, then pour the mixture into a greased and floured loaf pan of size 10×4.3 inches. Bake at 356°F (180°C) in static mode for about 35 minutes.
Remove from the oven and let cool before slicing. Always use the toothpick test; if it comes out dry, the loaf cake is ready.
Storage and Tips for Sun-dried Tomato Loaf Cake
This type of preparation can be stored under a cake dome for up to two days.
Alternatively, you can also freeze it already sliced into portions, so it’s always ready for use.
For a stronger flavor, you can replace the parmesan with pecorino and enrich it with walnut kernels.
Watch my video recipe
