May 30, 2022

Sundried Tomato, Feta and Pine Nut Savoury Cake

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...

bitten slice of savoury bread on marble kitchen top with wooden cake slice
Sundried Tomato, Feta and Pine Nut Savoury Cake

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...

load of savoury cake on chopping board with slices cut in front
Sundried Tomato, Feta and Pine Nut Savoury Cake

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!

Sundried Tomato, Feta and Pine Nut Savoury Cake

A savoury cake you say? Think of a deliciously moist and fluffy bread, filled with salty crumbly feta cheese, juicy and sweet sundried tomatoes and earthy pine nuts - it's a fantastic snack to have instead of that slice of chocolate cake!!











  • 150g plain flour
  • 150g wholemeal flour
  • 15g baking powder
  • 50g pine nuts
  • 100g sundried tomatoes, chopped
  • 150g feta cheese, cubed
  • 4 eggs
  • 100ml sundried tomato oil (or olive oil)
  • 100ml almond milk (or any other milk you prefer)
  • 50g greek yoghurt
  • Salt & Pepper


  1. Preheat your oven to 180°C / Fan Setting 170°C / 356°F / Gas Mark 4.
  2. Line a loaf tin (approximately 500g) with baking paper and leave aside.
  3. In a large bowl, mix together the plain flour, wholemeal flour, baking powder, the sundried tomatoes, pine nuts and feta cheese until fully combined.
  4. In a separate bowl, or a food processor, whisk the eggs until they are thick and pale in colour. Then gradually mix in the milk, sundried tomato oil and yoghurt and season with salt and pepper.
  5. Gently fold in the floured mixture into the egg mixture until everything is combined (remember, it is better to undermine here if you can!) and pour the bater in the prepared loaf tin.
  6. Bake the savoury cake for 35-40 minutes until the cake has risen turned slightly golden brown and a skewer inserted in the thickest part comes out clean. Leave to cool for 5 minutes and then slice up and enjoy.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!