I prepared the seven-jar savory cake on TV on Canale10 in my show “La cucina di Vane”; it is an easy, quick and super versatile recipe, perfect for those who love to put wholesome dishes on the table without complications.
Just like the sweet version, in this soft savory cake we use the yogurt jar as the unit of measurement: no scale, zero stress and a guaranteed result!
It is ideal for aperitifs, buffets, picnics, lunches away from home or as a smart fridge-clear-out. I filled it with cooked ham, caciotta and olives, but you can customize it with what you have in the fridge.
A rustic, fragrant and irresistible recipe… word of your Vane! Follow me in the kitchen and let’s prepare this tasty, easy and quick savory cake with ham and cheese together.
Remember that I’m on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and at 7:40 PM — I’ll be waiting for you, don’t miss it!
You can read all the recipes remade on TV HERE and rewatch all the episodes on my YouTube channel or on the Canale10 site, you can watch this episode here.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 12Pieces
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 9.5-inch (24 cm) pan
- 1 1/2 cups all-purpose flour (00)
- 1/2 cup whole milk
- 1/2 cup sunflower seed oil
- 1/2 cup grated Parmesan
- 3 Eggs (Medium)
- 1 packet (about 4 tsp / 0.56 oz) instant baking powder for savory preparations (1 packet)
- 1 pinch fine salt
- 1 grind black pepper
- 1/2 cup plain natural yogurt
- 7 oz Caciotta (Roman sheep cheese)
- 6 oz cooked ham (diced)
- 3.5 oz pitted olives (green and black)
Preparation of the seven-jar savory cake
In a large bowl, lightly beat the eggs with a whisk (manual or electric).
Add the yogurt, the sunflower oil and the milk, continuing to mix until you obtain a smooth batter.
Now add the dry ingredients: sift the flour with the instant baking powder and incorporate them little by little into the mixture.
Add the grated Parmesan, a pinch of salt and a grind of black pepper.Now prepare the filling: cut the cheese into cubes and slice the pitted black and green olives; the ham I used was already cut into small cubes, but you can dice it yourself. Add the cheese, ham and olives to the batter and stir to distribute the filling evenly.
Pour the batter into a pan lined with parchment paper, level the surface well and bake in a conventional oven at 356°F for about 40 minutes, in a convection oven at 338°F for the same time, or in an air fryer at 320°F for about 30 minutes. Baking times vary from oven to oven.
Once baked, let the cake cool and then serve it well chilled — you’ll taste how delicious, soft, fragrant and wonderful it is!
… Vane’s tips
The cake keeps for 4-5 days; I recommend refrigerating it from the second day. You can reheat it in the oven or in the air fryer before serving.
You can replace the ham with speck or salami.
You can make a vegetarian version with grilled vegetables.
You can make a vegetarian version with grilled vegetables.
