Savory cake with feta and sun-dried tomatoes: my easy recipe

I always come back to this savory feta and sundried tomato cake when I want to cook a simple, reliable, and frankly generous dish. I've perfected the recipe over the years: enough olive oil for moistness, crumbled feta (not too fine) to keep little pockets of salt, and well-drained sundried tomatoes to prevent the batter from becoming soggy.

What I like is the "all-in-one" aspect: you mix, you bake, and while it's cooking, you have time to prepare a salad.

To stay true to the spirit of everyday French cuisine, I serve it in thick slices with baby greens, a few crunchy radishes, and a squeeze of lemon. It adds freshness and balances the richness of the cake.

Technically speaking, the real secret is quite simple: don't overwork the dough after adding the flour and baking powder. Just mix it until no traces of flour remain; otherwise, the cake will become too dense. And for a beautifully golden top, I reserve a small handful of feta cheese to sprinkle on top before baking.

You can eat this cake warm (my favorite, when the feta is still a little creamy) or cold the next day: it slices perfectly and the flavors have had time to meld. If you like things that taste like the Mediterranean without any fuss, this one ticks all the boxes.

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Savory cake with feta and sun-dried tomatoes

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: easy

Portions

4

people

Preparation

17

minutes

Cooking

38

minutes

Calories

596

kcal

Total time

55

minutes

A moist and fragrant savory cake, with perfectly melted feta and sun-dried tomatoes that add a burst of flavor. The finishing touch: a handful of baby greens and a hint of lemon to brighten things up.

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Ingredients

• 180 g of wheat flour

• 1 sachet of baking powder (11g per unit)

• 3 eggs

• 10 cl of milk

• 8 cl of olive oil

• 150g feta of

• 90g - dried tomatoes in oil, well drained

• 2 tablespoons of pitted black olives (sliced)

• 1 small clove of garlic

• 1 teaspoon of dried oregano

• Freshly ground pepper

• 120g young shoots (for serving)

• 6 radishes (for serving)

• 1/2 lemon (for serving)

• 1 tablespoon of olive oil (for dressing the salad)

• 1 pinch of salt (for the salad)

Preparation steps

• Preheat the oven to 180°C. Lightly grease a cake tin (or line it with baking paper).
• Drain the sundried tomatoes thoroughly and then chop them into small pieces. Slice the olives. Crush the small garlic clove (or grate it very finely).
• In a bowl, whisk the eggs with the milk and olive oil until you obtain a smooth mixture.
• Add the sifted flour and baking powder. Mix with a spatula just until incorporated: stop as soon as there is no more visible flour (this is what keeps the cake moist).
• Crumble the feta into medium-sized pieces. Stir the feta, sundried tomatoes, olives, garlic, and oregano into the batter. Season generously with pepper (the feta and tomatoes are already salty).
• Pour the batter into the pan. Smooth it out quickly. If you've saved some feta cheese, sprinkle it on top for a more indulgent crust.
• Bake for 38 minutes at 180°C. Check for doneness: a knife blade should come out dry (a few crumbs are OK).
• Let it cool for 10 minutes before unmolding, then slice.
• Meanwhile, prepare the side dish: mix the baby greens and sliced ​​radishes. Season with olive oil, the juice of half a lemon, and a pinch of salt.
• Serve the cake in slices with the crunchy salad.

📊 Nutritional Information

1 portion (approx. 240g, cake + salad)

* RDA = Recommended Daily Allowance

📝 Notes

Storage: 2 days in the refrigerator, well wrapped. To restore its softness, reheat the cake slices for 6-8 minutes at 160°C (or 30 seconds in the microwave, but the crust will be less crispy).

💡 Chef's Tips

Sun-dried tomatoes: drain them thoroughly and pat them dry with paper towels, otherwise they will weigh down the batter. For a well-risen cake, use room-temperature ingredients and avoid overmixing after adding the flour.

🔄 Variations

• Add 1 tablespoon of pumpkin or sunflower seeds for a little crunch.
• Replace the black olives with green olives if you like a brighter note.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.