The savory cake with vegetables and cheeses is a tasty and quick idea to make a very flavorful savory pie, a recipe with a soft and fluffy dough, rich in colors and flavors with a nice golden and crispy crust on the outside.
It is an easy recipe to prepare, after blanching the vegetables just combine all the ingredients and then bake, I used leftovers, but the recipe can be revised and personalized with ingredients to your liking according to your tastes.
The savory cake is perfect for dinner, a picnic, and also very practical to take to work for lunch break.
For the preparation of the savory cake, I used a mix of organic flours, very rich in fiber, with high nutritional value and high digestibility, whole and type 2 organic, excellent Italian flours, obtained from Ancient Grains, ancient varieties of cereals that guarantee superior taste quality.
For other savory pies click here!
- Difficulty: Very Easy
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for the Savory Cake with Vegetables and Cheeses
- 1 Zucchini
- 6 Asparagus
- 6 Cherry tomatoes
- 1 Fresh scallion
- to taste Olive oil
- to taste Salt
- 2.12 oz Type 2 Flour (organic "Tre Grazie")
- 4.23 oz Whole Wheat Flour
- 1/3 cup Milk
- 5 tbsps Olive oil
- 2 Eggs (medium)
- 4.59 oz Cheese (mixed)
- 5.29 oz Cooked ham (and cold cuts)
- 1 tbsp Grana Padano DOP (grated)
- to taste Breadcrumbs
- 1 tsp Instant yeast for savory preparations
Preparation for the Savory Cake with Vegetables and Cheeses
Clean and wash the vegetables, chop them and sauté in a pan with the chopped scallion and oil, salt and cook slowly for about 10 minutes over low heat, leaving some asparagus longer for decoration.
Dice the cheeses and cold cuts (I used provolone and leerdammer) and prepare the other ingredients.
Take a bowl and start beating the eggs, add the cheeses and cold cuts, half of the mixed flours along with the yeast and the cooled vegetables.Mix well, pour in the remaining flour, the 5 tablespoons of oil, the grated Grana, and a pinch of salt, mix again and blend everything together well.
Take a loaf pan, I bought it here, butter and flour it well, sprinkle with breadcrumbs, pour the mixture, sprinkle again with breadcrumbs for the crust effect, decorate with asparagus and cook in a ventilated oven at 350°F for about 30/35 minutes
Remove the pan from the oven and let it cool, turn the savory cake with vegetables and cheeses onto a serving plate, slice it, and serve it warm, also good cold!
Anna recommends…
You can also prepare the savory cake with different flours and add other ingredients you have in the fridge.
The savory cake keeps in the fridge for two days.
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