Ingredients
Check off ingredients as you go
For two cakes
For the cake batter
- 250g all-purpose flour, sifted (2 cups)
- 15g baking powder (1 tablespoon)
- 6 medium eggs (or 5 large)
- 140g neutral oil like sunflower (⅔ cup)
- 200g water or non-dairy milk (¾ cup plus 2 tablespoons)
- 5g fine salt (1 teaspoon)
For the filling
- 2 green onion stalks, thinly sliced (or 6-7 chive stems, chopped)
- 180g pastrami (or other kosher turkey or chicken deli meat), cubed (6 oz)
- 150g pitted green or black olives (5 oz)
- 50g sesame or poppy seeds (⅓ cup)
This savory cake recipe has the unique feature of containing no milk or butter, making it ideal for those who are lactose intolerant or looking for a lighter cake.
Preheat the oven to 160°C (325°F) convection. Line your loaf pan with parchment paper (or lightly oil it). In a large bowl, mix together the flour, salt, and baking powder, then add the eggs, oil, and gradually mix in the water. Add the poppy seeds, diced deli meat, chopped olives, and sliced green onions. Add pepper (unless your deli meat is already peppered).
Once the batter is smooth, pour into the pans and smooth the surface if needed. Bake for 1 hour on a rack in the middle/lower part of the oven. This type of baking, similar to that of bouscoutou, produces a moist texture that’s not dry at all. Check for doneness with a toothpick or knife tip - it should come out clean.
Serve sliced with a nice green salad.
Tips and time savers
Savory cakes freeze perfectly! Just let them sit at room temperature for 2 hours, then reheat for about 10 minutes in a 150°C (300°F) oven. That’s why the recipe quantities are doubled - to freeze one and pull it out on a night when you don’t feel like cooking.
If you grease your pan instead of using parchment paper, you can sprinkle some sesame or poppy seeds at that point, which will create a decoration all around the cake. Personally, I like to keep it a surprise so you only see them when you slice it, but both ways are delicious.