Recipe for a quick and fluffy savory blender cake.

Savory cake is an excellent and practical midweek snack solution that can replace a traditional dinner on busy days.

Perfect for Sunday family gatherings, this recipe yields twelve generous slices without requiring expensive ingredients.

Ingredients

• 3 Whole Eggs
• 2 cups of whole milk (480ml)
• 1/2 cup of soybean oil (120ml)
• 2 cups of wheat flour (240g)
• 1 tablespoon of baking powder (15g)
• 1 teaspoon of salt (5g)
• 1 cup chopped fresh herbs (parsley and chives)
• 1/2 cup chopped cilantro or barnyard grass (optional)
• 3 tablespoons of finely grated Parmesan cheese (30g)

Preparation method for savory blender cake

1. Preheat the oven to 180°C and grease a medium rectangular baking pan (20cm x 30cm) with oil and wheat flour.
2. In a blender, add the eggs, whole milk, oil, and salt, and blend for 2 minutes until completely mixed.
3. Add the wheat flour gradually and pulse until the liquid is incorporated and a smooth dough forms.
4. Add the baking powder and pulse for another 5 seconds to mix into the dough.
5. Turn off the blender, add the chopped herbs and gently mix with a spatula, without blending, to keep the herb pieces whole.
6. Pour the batter into the greased pan, spreading it evenly with a spatula.
7. Sprinkle grated Parmesan cheese over the entire surface to create a protective crust.
8. Bake at 180°C for 35 minutes, removing as soon as the surface is firm and golden brown.

Recipe Information

Preparation time: 10 minutes
Baking or cooking time: 35 minutes
yield: 12 servings
Approximate calories: 210 kcal per serving

What to serve with this recipe

Enjoy the warm savory cake with strong, unsweetened black coffee, freshly brewed. The bitterness and warmth of the drink cleanse the palate of the cheese's richness, balancing the density of the cured meat.

What you need to know before you do it.

The critical point of this recipe is the size and moisture content of the filling ingredients.

Large or excessively moist pieces (such as tomatoes with seeds or very fresh cheeses) release water into the dough and tear the internal structure, causing the cake to collapse in the center. Dry the cold cuts well with paper towels before placing them in the pan.

Simple variations

• Chicken substitute: Replace the ham with 150g of cooked, shredded, and well-dried chicken breast to change the main protein.
• Use of sweet corn: Add half a can of drained sweet corn to the filling to modify the texture and underlying flavor.

Nutritional information and benefits

This dish acts as a continuous source of energy in the daily routine due to the carbohydrates from the wheat flour combined with the fats from the cheeses.

Eggs and ham provide high biological value proteins necessary for muscle maintenance and satiety throughout the day.

Final tips for savory cake

Allow the savory cake to rest for 10 minutes before slicing; this prevents the melted cheese from running and ruining the rustic texture of the piece.

Store leftovers in the refrigerator in a sealed container for up to 3 days and reheat in a conventional or electric oven to restore the firm texture of the dough.

Suggestion from Rodrigo Corrêa, author From the blog Receitas On: to prevent the mozzarella from running completely to the bottom and sticking to the pan, mix the filling cubes with a tablespoon of wheat flour before assembling the dish; this thin, dry film will hold the ingredients in place within the dough.

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