Savory Parmesan Loaf Cake, a simple and delicious idea for your appetizers or buffets: soft, fragrant, and irresistible.
This savory loaf cake wins everyone over at the first bite thanks to its rich dough and the intense note of Parmigiano Reggiano DOP.
It’s very easy to prepare: few ingredients, no complex equipment, and an oven baking that gives a light texture. The savory loaf cake is ideal to serve in slices during an appetizer, brunch, savory snack, or to take along on spring and summer picnics. You can enjoy it plain, as I propose in this basic Parmesan version, or enrich it with diced ham, olives, vegetables, or anything you prefer.
If you love savory loaf cakes that are easy and quick to prepare, this version will win you over with its simplicity and authentic flavor.
At the end of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you have any other doubts or curiosities, write a comment or use the special contact form you find at the bottom of the page.
Other recipes you might like:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 236.73 (Kcal)
- Carbohydrates 23.13 (g) of which sugars 1.68 (g)
- Proteins 9.03 (g)
- Fat 12.63 (g) of which saturated 3.61 (g)of which unsaturated 8.48 (g)
- Fibers 0.70 (g)
- Sodium 121.89 (mg)
Indicative values for a portion of 50 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 for the Savory Parmesan Loaf Cake
- 1 3/4 cups all-purpose flour
- 1/2 cup Parmigiano Reggiano DOP
- 3 eggs
- 1 packet instant yeast for savory preparations
- 3/4 cup milk
- 1/4 cup sunflower oil
- to taste mixed seeds
- 1 pinch salt
Tools
- Food scale
- Bowl
- Hand whisk
- Sieve
- Spatula
- Loaf pan
Recipe for Savory Parmesan Loaf Cake
Start preparing the savory Parmesan loaf cake by beating the eggs with a pinch of salt using a hand whisk.
Continue by adding the sunflower oil and milk.
If you are lactose intolerant, you can use an unsweetened plant-based beverage.
Beat the mixture again with the whisk.
Put the grated Parmigiano Reggiano in the bowl with the other ingredients.
Mix it to combine with the mixture.
Sift the all-purpose flour and instant yeast for savory preparations into the bowl.
Mix well with a spatula until you get a smooth, lump-free mixture.
Transfer the mixture into a well-greased loaf pan or lined with parchment paper.
After leveling it, sprinkle with seeds.
Make a slit in the center with a greased knife for better baking.
Bake the savory Parmesan loaf cake in a preheated static oven at 356°F (180°C) for about 50 minutes.
Let it cool in the pan, then remove it and serve.
Savory Parmesan Loaf Cake
Check this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
In the savory version, I also prepared Savory Zucchini Scones
FAQ (Questions and Answers)
Can I replace Parmigiano Reggiano with another cheese?
Yes! You can replace the Parmesan with Grana Padano or other grated aged cheeses, maintaining the same weight indicated in the recipe.
Can I add other ingredients to the savory loaf cake?
Of course! You can enrich the dough with diced ham, bacon, olives, grated zucchini, or anything you prefer. The important thing is not to overdo the quantities.
How to store the savory Parmesan loaf cake?
Store it at room temperature, covered with plastic wrap or in an airtight container, for 2-3 days. You can also freeze it in slices.
Another very easy recipe without leavening is Zucchini Bread.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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