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 such as sunflower or grapeseed (⅔ cup)
• 200ml water or milk (¾ cup plus 1 tablespoon)
• 5g salt (1 teaspoon)

For the filling

• 6-7 stems chives, chopped, or scallions (or 2 green onions, sliced)
• 1 handful fresh dill (optional)
• 180g canned tuna in water, drained and flaked (6 oz)
• 150g green or black olives, pitted and halved (1 cup)
• 150g shredded cheese such as Emmental, mozzarella, or Parmesan (1½ cups) plus 50g for topping (½ cup)
• 1 tablespoon tomato paste
• 50g sesame seeds (optional but delicious) (¼ cup)

If you change the number of serving, consider adjusting cooking times!

This savory cake recipe is lactose-free, making it ideal for those with intolerances or anyone looking for a lighter cake without dairy products.

1. Preheat the oven to 160°C (320°F) convection. Line your loaf pans with parchment paper (or lightly oil them). In a large bowl, mix together the flour, salt, and baking powder, then add the eggs, oil, and while stirring, the water. Add the sesame seeds, tomato paste, flaked tuna, chopped olives, chopped chives, and dill. Season with pepper.

2. Once the batter is smooth, pour into the pans and smooth the surface with the back of a spoon if needed. Optionally sprinkle with 50g of shredded cheese and bake for 50 minutes on a rack in the middle to lower part of the oven. This type of baking, similar to bouscoutou cake, 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 fresh green salad and optionally homemade mayonnaise.

Tips and Time-Savers

• Savory cakes freeze perfectly! Just let them sit at room temperature for 2 hours, then reheat in the oven at 150°C (300°F) for about 10 minutes. That’s why I doubled the recipe quantities—to freeze one for those evenings when you don’t feel like cooking.
• For mini-cakes, reduce the baking time to 20-25 minutes (always checking that the knife tip comes out clean).
• If you grease your pan instead of using parchment paper, you can sprinkle sesame or poppy seeds in it—they’ll decorate the outside of the cake. Personally, I like to keep it as a surprise visible only when sliced, but both ways are delicious.