When you’re looking for a simple and tasty recipe that will please everyone, go for a savory loaf cake — in my case enriched with cubes of Speck Alto Adige PGI, black olives and walnuts. The savory loaf cake is always a great solution, whether served in slices with an aperitif, as a savory snack, or even as an informal dinner accompanied by cheeses and cold cuts. The batter comes together in no time and can be baked in advance to serve cold or reheated. Also, if you have leftover slices, you can freeze them. Oh yes, I sometimes even use it to make tasty sandwiches — I use it instead of bread, fill it and pop it in the toaster. In short, a very versatile recipe not to be missed.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups flour
- 2 tablespoons grated Parmesan cheese
- 3/4 teaspoon salt
- 1 packet baking powder (for savory recipes)
- 2 teaspoons curry powder
- 3 eggs
- 3.4 fl oz vegetable oil (about 6 2/3 tbsp)
- 1/2 cup milk
- 3.5 oz walnuts (about 3.5 oz; roughly 1 cup chopped)
- 5.3 oz black olives (or green)
- 6 oz Speck Alto Adige PGI (cubed)
- as needed spreadable cheese
- as needed Speck Alto Adige PGI (sliced)
Steps
To prepare the savory loaf cake with Speck Alto Adige PGI, olives and walnuts, preheat the oven to 356°F (conventional) and line a loaf pan with parchment paper; alternatively you can oil and flour it.
In a bowl, mix the flour with the grated Parmesan, salt, baking powder and curry powder. Set aside.
In another bowl, whisk the eggs with the vegetable oil and milk. Pour the egg-and-milk mixture into the bowl with the flour and mix briefly with a spatula or wooden spoon. Add the walnuts, olives and cubed Speck Alto Adige PGI and stir just until there are no visible streaks of flour. Transfer the batter to the loaf pan, level the surface and bake at 356°F for about 50 minutes — test with a skewer. Remove from the oven, let rest for 10 minutes, then unmold and serve the loaf cake warm or cold, sliced and accompanied by spreadable cheese and slices of Speck Alto Adige PGI.
Tips
You can substitute black olives with green ones for the savory loaf cake. Instead of grated Parmesan, you can also use Pecorino or melting cheese cut into cubes.
