Savoury cake

Ingredients

• 200 g00 flour
• 3eggs
• 150 gsmoked bacon lardons
• 100 mlliquid cream
• 100 mlwhole milk
• 60 mlextra-virgin olive oil
• to tastefine salt
• to tasteblack pepper
• 1 sachetinstant yeast for savoury baking
• 100 gGrana Padano, finely grated
• 100 gGruyère

Instructions

1. 1

   Mix dry ingredients

   Sift the flour and yeast into a bowl. Add the finely grated Grana Padano and mix, then stir in the grated Gruyère.

2. 2

   Add bacon

   Add the smoked bacon lardons and mix. Pour in the extra-virgin olive oil in a thin stream.

3. 3

   Whisk wet ingredients

   In a separate bowl, beat the eggs with the cream and milk. Season with salt and black pepper.

4. 4

   Combine the mixture

   Pour the egg mixture into the bowl with the flour, cheeses and bacon. Stir with a wooden spoon until everything is combined.

5. 5

   Fill the tin

   Butter and flour a 1-litre cake tin, then add the mixture. Level the surface with the back of a spoon.

6. 6

   Bake and cool

   Bake in an oven preheated to 180°C for 45–50 minutes, checking doneness with a skewer. Once baked, leave the cake until just warm before turning it out, then cool it completely on a wire rack. Serve in slices.

What is savoury cake?

Savoury cake is a loaf-style bake that borrows the easy-to-slice shape of a cake but uses savoury ingredients instead of sweet ones. This version combines smoked bacon with two cheeses for a rich, salty crumb.

The recipe does not specify a particular regional origin. Its straightforward mix-and-bake method makes it a practical choice for sharing at lunch, on a picnic or as part of a buffet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 477 calories, 0g protein, 28g carbs, 30g fat.

The flour supplies most of the carbohydrate, while the oil, cream, cheese and bacon contribute much of the fat; the eggs, cheese and bacon provide protein. Pair a slice with salad or vegetables for a more balanced plate.

The cheese and bacon

Grana Padano: Finely grating it helps the cheese disperse through the batter rather than forming large pockets.

Gruyère: Grate it before mixing so it is easy to distribute. The ingredient list calls for Gruyère; use that cheese for this version.

Smoked bacon: The small lardons add savoury flavour throughout the loaf. Mix them into the dry ingredients before adding the liquids.

Getting an even batter

Dry mixture: Sifting the flour and yeast helps break up lumps, while stirring in the grated cheeses and bacon coats the pieces in flour.

Wet mixture: Beat the eggs, cream and milk together separately, then season before adding them to the bowl.

Final mixing: Stir only until the ingredients are combined. Scrape around the bowl so no dry flour remains at the bottom.

Check the centre

Bake the cake at 180°C for 45–50 minutes, as directed. A skewer inserted into the centre should come out without wet batter; melted cheese or a few crumbs may cling to it.

If the surface is browning before the centre is ready, keep baking and check again rather than taking it out early.

Cooling before slicing

Let the cake cool until just warm before turning it out, then leave it on a wire rack until completely cool. This gives the loaf time to firm up and makes neater slices.

For a warm serving, slice it after the initial cooling period; for tidy picnic portions, wait until it has cooled fully.

How to serve it

Serve slices on their own as a snack or pair them with a crisp green salad or sliced tomatoes. The fresh, lightly dressed accompaniments balance the richness of the cheese, cream and bacon.

It also works well on a buffet alongside other small savoury dishes. Cut thinner slices when serving it as part of a larger spread.

Recipe notes & tips

• Grate both cheeses finely so they distribute evenly through the loaf.
• Add the olive oil in a thin stream as described, mixing it through the bacon and cheese mixture.
• Use a 1-litre cake tin and level the batter before baking.
• Check the centre with a skewer from 45 minutes onwards.
• Cool the loaf on a wire rack to help prevent a damp base.

Variations

• Herb version: Stir chopped fresh herbs into the batter for an aromatic note.
• Vegetable addition: Add cooked, well-drained vegetables so they do not release excess moisture into the loaf.
• Cheese swap: Replace the Gruyère with another firm cheese that grates easily.
• Peppery finish: Add extra black pepper to the egg mixture for a more pronounced seasoning.
• Smaller portions: Bake the mixture in smaller tins, adjusting the baking time and checking each centre with a skewer.

Common mistakes to avoid

• Lumpy flour: Sift the flour and yeast before mixing.
• Uneven filling: Grate the cheese finely and mix the bacon through the flour mixture.
• Overmixing: Stop once the batter is combined to avoid working it more than necessary.
• Undercooked centre: Check with a skewer and continue baking if it comes out coated in wet batter.
• Crumbly slices: Let the cake cool completely on a rack before cutting neat portions.

How to store

Once completely cool, store the cake in an airtight container in the fridge and eat within 3 days. Reheat slices in a moderate oven until warmed through, or serve them at room temperature.

Frequently asked questions