Savoury cake with rocket, goat's cheese and apricots

Ingredients

• 300 g00 flour
• 3eggs
• 100 gsunflower oil
• 100 gwhole milk
• 30 gGrana Padano PDO, grated
• 16 ginstant baking powder for savoury baking
• 20 grocket
• 200 gdried apricots
• 100 gmedium-aged goat’s cheese
• to tastefine salt

Instructions

1. 1

   Prepare the fillings

   Wash the apricots, halve them and remove the stones. Cut them into small pieces, then dice the goat’s cheese.

2. 2

   Whisk the liquids

   Put the eggs, sunflower oil and milk in a bowl. Beat with electric beaters for a few minutes, until the mixture looks light and aerated.

3. 3

   Add dry ingredients

   Add the 00 flour, baking powder for savoury cakes and grated Grana Padano.

4. 4

   Make the batter

   Add salt to taste. Keep mixing with the electric beaters until the batter is smooth and lump-free, then fold in the rocket without cutting it.

5. 5

   Fold in the fillings

   Add the goat’s cheese and apricots. Fold gently with a spatula so they are spread evenly through the batter.

6. 6

   Bake the loaf

   Pour the batter into a 26 × 11 cm loaf tin lined with baking paper, or greased with oil and dusted with flour. Smooth the top with a spatula and bake in a preheated fan oven at 170 °C for about 40 minutes. Test with a skewer; if it comes out dry, the loaf is ready. Remove it from the oven, leave it to cool until warm, then turn it out and slice. Serve warm or at room temperature.

What is savoury cake with rocket, goat’s cheese and apricots?

This is a savoury loaf cake, or plumcake-style bake, made with a whisked egg batter rather than a yeast dough. The loaf format is common in Italian-style savoury baking, where cheese and other fillings turn a simple cake mixture into a shareable appetiser.

Here, sweet apricots balance the tang of goat’s cheese, while rocket brings a peppery note. The airy batter and gentle folding help keep the slices soft, with pieces of filling distributed throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 15g protein, 52g carbs, 17g fat.

The flour and apricots provide most of the carbohydrates, while sunflower oil and the two cheeses contribute much of the fat. Eggs, goat’s cheese and Grana Padano supply much of the protein. Pair a slice with a generous salad or vegetables for a more balanced plate.

Choosing the ingredients

Flour and raising agent: 00 flour gives the batter a fine texture, while the savoury baking powder provides lift. Use the specified type of baking powder rather than yeast.

Cheese and fruit: Medium-aged goat’s cheese holds its flavour alongside the apricots, and Grana Padano adds a savoury, salty note to the batter. If the apricots are large, cut them into small pieces so they are easier to distribute.

Whisking a light batter

Eggs, oil and milk: Beat these together for a few minutes, until the mixture looks aerated. This step helps create a lighter crumb before the flour is added.

Flour mixture: Once the flour, raising agent and grated cheese go in, mix only until the batter is smooth. Stop when the lumps have disappeared rather than continuing to beat for longer.

Folding without crushing

Rocket: Add the leaves whole, as directed, instead of chopping them. Their shape remains visible in the baked loaf.

Cheese and apricots: Fold these in gently with a spatula, turning the batter until the pieces are spread through it. This helps avoid crushing the apricots or knocking too much air out of the mixture.

Checking when it is baked

The loaf bakes in a fan oven at 170 °C for about 40 minutes, but the skewer test is the best cue in this method. Insert a skewer into the loaf; it is ready when it comes out dry.

Leave the loaf to cool until warm before turning it out. This gives it a little time to settle and makes slicing easier.

Serving and slicing

Serve the slices warm or at room temperature, as either suits the recipe. For an appetiser or buffet, cut the loaf into thinner slices once it has cooled enough to hold together.

A crisp green salad or raw vegetables make a fresh accompaniment. For a more substantial lunch, add soup or another simple savoury side.

Recipe notes & tips

• Use a 26 × 11 cm loaf tin so the batter bakes to the intended shape.
• Grate the Grana Padano before you begin mixing the batter.
• Cut the apricots and goat’s cheese into small pieces for more even distribution.
• Fold the fillings in gently rather than beating them into the batter.
• Check the centre with a skewer after about 40 minutes of baking.
• Let the loaf cool until warm before turning it out and slicing.

Variations

• Add thyme: Fold in a small amount of fresh thyme for an aromatic note.
• Use walnuts: Add chopped walnuts for a contrasting crunch.
• Try another green: Substitute baby spinach for the rocket, keeping the leaves whole.
• Change the cheese: Use another firm, tangy cheese in place of the goat’s cheese.
• Add black pepper: Season the batter with a little freshly ground pepper alongside the salt.

Common mistakes to avoid

• Beating after adding the flour: This can make the crumb less tender; stop once the batter is smooth.
• Chopping the rocket: The recipe uses whole leaves; fold them in as they are.
• Stirring roughly: Vigorous mixing can crush the fillings and deflate the batter; use a spatula and fold gently.
• Skipping the skewer test: Baking time can vary; check that a skewer comes out dry.
• Turning out the loaf straight away: It may be fragile while hot; leave it to cool until warm first.

How to store

Keep the cooled loaf in an airtight container in the fridge for up to 3 days. Reheat slices gently in a low oven, or bring them to room temperature before serving.

Frequently asked questions