This savory cake combines fresh vegetables, melty cheese, and a fluffy base for an affordable, nutritious meal perfect for any time of day. Originally inspired by Mediterranean cuisine, this versatile dish works great as a main course, party appetizer, or picnic staple.
Ingredients
For the Base
- Eggs: 2 large
- Vegetable oil: ¼ cup (50ml)
- Milk: ½ cup (100ml)
- All-purpose flour: 2 cups (260g)
- Baking soda: ½ teaspoon (5g)
- Salt: ½ teaspoon
For the Filling
- Red bell pepper: 1 medium, diced
- Green bell pepper: 1 medium, diced
- Yellow onion: 1 medium, diced
- Tomato: 1 large, diced
- Green onions: 4 stalks, chopped
- Fresh parsley: ½ cup, chopped
- Green olives: 10-15, sliced
- Potato: 1 medium, grated
- Cheddar cheese: 2.1 oz (60g), grated
- Feta cheese: 3.5 oz (100g), crumbled
For Topping
- Cheddar cheese: 3.5 oz (100g), grated
Instructions
- Prepare the Batter
- Beat eggs in large bowl until fluffy
- Whisk in oil and milk
- Add baking soda and salt
- Gradually incorporate flour
- Mix until smooth and lump-free
- Prepare Vegetables
- Dice peppers, onion, and tomato
- Chop green onions and parsley
- Slice olives thinly
- Grate potato and drain excess moisture
- Combine vegetables in large bowl
- Mix Filling
- Add grated cheddar to vegetables
- Crumble in feta cheese
- Mix thoroughly
- Season to taste
- Assemble
- Preheat oven to 356°F (180°C)
- Grease 12-inch (30cm) round pan
- Dust with flour
- Pour in batter
- Top with grated cheddar
- Bake
- Place in preheated oven
- Bake for 35-40 minutes
- Check with toothpick for doneness
- Let cool 10 minutes before serving
Nutritional Information (per slice)
- Calories: 285
- Protein: 10g
- Carbohydrates: 25g
- Fiber: 2g
- Fat: 16g
- Preparation time: 25 minutes
- Cooking time: 35 minutes
- Total time: 1 hour
- Servings: 8-10 slices
Pro Tips and Tricks
- Squeeze grated potato thoroughly to remove moisture
- Let batter rest 5 minutes before baking
- Use room temperature ingredients
- Don’t overmix the batter
- Rotate pan halfway through baking
- Test center with toothpick before removing
Variations and Substitutions
- Cheese: Use mozzarella or gruyere
- Vegetables: Add corn, zucchini, or carrots
- Herbs: Include dill, basil, or thyme
- Milk: Use buttermilk for tangier flavor
- Flour: Try whole wheat for nuttier taste
- Add protein: Include diced ham or turkey
Common FAQs
Q: Can I make this ahead of time?
A: Yes, bake up to 24 hours ahead and reheat gently.
Q: How do I store leftovers?
A: Refrigerate for up to 3 days in airtight container.
Q: Can I freeze this dish?
A: Yes, freeze slices for up to 2 months.
Q: Is this suitable for vegetarians?
A: Yes, it’s a perfect vegetarian main dish.
Storage and Make-Ahead Tips
- Cool completely before storing
- Wrap individual slices in foil
- Store in airtight container
- Refrigerate up to 3 days
- Freeze up to 2 months
- Reheat in 350°F (175°C) oven
- Serve at room temperature for picnics
This savory cake is not only economical but also incredibly versatile. It’s perfect for using up leftover vegetables and can be adapted to whatever ingredients you have on hand. The combination of vegetables and cheese makes it a complete meal that’s both satisfying and nutritious. Whether served hot or at room temperature, it’s sure to become a family favorite.