Savoury Cake

A community recipe by Edda

Not tested or verified by Nigella.com

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Introduction

Saw this on a TV show and it intrigued me. What I especially like is that you can hide any 'solid' leftovers lurking about your fridge in this cake. And it sounded so simple: no sifting, no beating the egg whites and folding them in. Very Nigella-like. Tasty, to the point and worry-free.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4-6

Metric U.S.

4 eggs
250 grams self-raising flour
150 millilitres extra virgin olive oil
150 millilitres white wine
1 handful olives (pitted, chopped)
1 handful cured ham (dried, cubed)
1 handful cheese (for melting)
1 handful goat's cheese
pepper (to taste)
1 pinch of salt

4 eggs
9 ounces self-rising flour
5¼ fluid ounces extra virgin olive oil
5¼ fluid ounces white wine
1 handful olives (pitted, chopped)
1 handful cured ham (dried, cubed)
1 handful cheese (for melting)
1 handful goat's cheese
pepper (to taste)
1 pinch of salt

Method

Savoury Cake is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat your oven to 180°C.

Mix the eggs, salt and the flour together, stir in the EVO, stir in the white wine. Stir in the chopped ingredients. Grind over some pepper.

Grease an ordinary (on TV it was a round one) cake tin and dust it with flour.

Pour in the batter and bake for about 40 minutes.

Preheat your oven to 180°C.

Mix the eggs, salt and the flour together, stir in the EVO, stir in the white wine. Stir in the chopped ingredients. Grind over some pepper.

Grease an ordinary (on TV it was a round one) cake tin and dust it with flour.

Pour in the batter and bake for about 40 minutes.