I have been long obsessed with French savory “cakes.” Recipes for them pop up in the most unexpected places. I was looking up cake recipes for the Jewish High Holidays in Marcy Goldman’s A Treasury of Jewish Holiday Baking and spotted this recipe.
The recipe is quite similar to my recipe for Feta, Roasted Red Pepper, and Smoked Cheese Savory Cake. The biggest difference is that the batter is double the amount and baked in a loaf pan or 9″ springform, making for a much thicker slice. Also, instead of calling for milk, the recipe calls for a combination of white wine or broth and cream.
In the end, I made a combination of the two recipes. I used one 8 ounce package of shredded cheddar/mozzarella mix instead of the amounts of cheese called for in the recipe. Milk was substituted for the cream and broth/wine. I left out the herbs and cut the amount of garlic powder down to maybe 1/4 – 1/2 teaspoon. I used a small 4 ounce can of sliced black olives and cut up two roasted red peppers.
The batter was too much for the 8″ round extra-deep foil pan that I had, so I put the excess into a foil bulkeleh pan (about 4″-5″? the size of a jumbo muffin maybe).
This was delectable warm from the oven and cold from the fridge.
This is nice as an appetizer, buffet item, or as a vegetarian main dish with a salad. Versatile, easy, and elegant.