A savoury cake you say? You may be thinking, why would you want a savoury cake? But these have actually be around for a while, particularly with the French, who eat these more often that you'd think. They appear in all the chic cafes and are often served with a delicious side salad and in summer picnics in the park - it all sounds great, right? Which was why I was so tempted to make my own...

Mixing Cultures and Flavours

When I was thinking about what I wanted to include in this cake, my tastebuds were heading towards my traditional love of the different tastes found in Italian food - the green and earthy tomatoes, the creamy and salty cheeses etc. Every single ingredient just works together so well with one another, and their aromas are comforting to us, so I thought I would put a slightly Italian twist on this French creation - but the three choices I've gone for really are so good! The sundried tomatoes bring a sweeter and juicier hustle to the savoury cake, which then works perfectly alongside the salty and crumbly feta cheese...

One Quick Tip!

One little tip that I will share with you is that it is best to under-beat the mixture of this cake during the cooking process. Not only will it keep the bread softer and more moist, but the gluten won't get as developed, so the end result won't be so tough to digest too. If you can, I'd use rubber or silicone kitchen utensils if you have them!