Savory cakes like the recipe for the savory cake with feta, basil, and speck are a preparation I love making because it’s a way to use up any “leftovers” of vegetables, cheeses, and other ingredients from other recipes, and they can be eaten either as a tasty side or as a snack or for a quick break, but also as an appetizer if clearly divided into small portions!
The feta provides a good level of saltiness, instead of speck, you can also use prosciutto crudo, or even Milan salami or Golfetta…
Basil gives fragrance and aroma, so be generous…
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Always on the SAVORY CAKES THEME, I leave some preparations just below and remind you that…
that at the top where you see the blog menu, you will find a magnifying glass 🔎 that will allow you to insert an ingredient or the title of a recipe, to find all the preparations that have that title or that ingredient, and I hope you will find recipes to your liking among them
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- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3.2 oz speck
- 2.8 oz feta (drained and crumbled)
- 1 oz grated Parmesan
- 12 leaves basil (or even 15 and finely chopped)
- 2.5 cups flour (+ more for the pan)
- 1 packet instant yeast for savory preparations
- 4 eggs
- 5 oz milk
- 2.8 oz seed oil (+ more for the pan)
- to taste pepper
Tools
- 3 Bowls
- Loaf Pans
- Spatulas
- Parchment Paper
FOR THE PREPARATION OF THE SAVORY CAKE WITH FETA, BASIL, AND SPECK RECIPE
In a bowl, I crumble the feta and then add the grated Parmesan cheese and the quite finely chopped fresh basil leaves.
In a second bowl, I mix the flour for the savory cake, sifting it with the yeast for savory cakes like the Pizzaiolo, which I always use for each of my preparations of this type.
In a new bowl, I beat the eggs with the milk and seed oil.
I then add the powders, mixing well.
I then combine the thinly knife-chopped speck and the cheeses (feta cheese and basil), blending everything well.
Add a few pinches of pepper and also a little salt.
I grease the loaf pan and flour it, or line it with parchment paper, and then pour the mixture for the cake with feta, basil, and speck, leveling it well.
I bake in a preheated oven (356°F) cooking for about 45/50 minutes, but as always, check carefully following your home oven’s guidelines.
Once cooked and you’ll see how it browns on the surface, I turn off the oven and let it cool before serving it at the table
The cake with speck, basil, and feta is tasty just right, and if we really want to overdo it, let’s serve it with a drop of homemade mayonnaise!
Bon appétit and happy cooking! Annalisa
