12-Spoon Savory Cake with Cherry Tomatoes and Olives

Name: 12-Spoon Savory Cake with Cherry Tomatoes and Olives
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Ingredients: Eggs 3; Milk 12 spoonfuls; Grana Padano PDO cheese 12 spoonfuls; Type 00 flour 12 spoonfuls; Instant yeast for salted preparations 5 tsp; Cherry tomatoes assorted colors 2 cups; Taggiasca olives 3.5 oz; Zucchini flowers 3.5 oz; Fine salt 1 tsp; Oregano to taste; Sunflower seed oil 12 spoonfuls

Difficulty: Easy
Prep time: 10 min
Cook time: 50 min
Serving: 8
Cost: Low

PRESENTATION

The 12-Spoon Savory Cake with Cherry Tomatoes and Olives takes its name from its method: the main ingredients are measured by tablespoon, no scale required. That system is baked into the recipe's identity — not a workaround, but the actual structure — which means the formula stays just as reliable whether you fill it with cherry tomatoes and olives or swap in whatever is sitting on the counter.

The bake itself is soft and a little rustic, brightened by fresh cherry tomatoes, olives, and zucchini blossoms. It holds together cleanly at any temperature, so it moves easily from a casual aperitivo spread to a first course to an informal dinner without any timing pressure on your end.

How to prepare 12-Spoon Savory Cake with Cherry Tomatoes and Olives

To prepare the 12-spoon savory cake with cherry tomatoes and olives, first wash the cherry tomatoes and cut them in half 1. Crack the eggs into a large bowl 2. Beat them with a whisk by hand until you obtain a homogeneous mixture, then pour in the milk in a thin stream while continuing to stir 3.

Add the oil in a thin stream while continuing to whisk 4; add the salt 5 and the sifted flour 6.

Mix with a whisk 7, then also add the sifted baking powder 8 and the grated Grana cheese 9.

Stir carefully until you obtain a smooth, soft batter free of lumps, then add the pitted olives 10 and a good portion of the cherry tomatoes 11. Reserve about ten for the final decoration. Gently clean the zucchini flowers, removing the internal pistil 12.

Divide them into 3–4 pieces 13 and roughly chop them 14. Add them to the batter 15.

Mix well to evenly distribute all the ingredients 16. Line a 9.5-inch (34 cm) diameter cake pan with parchment paper and pour in the mixture 17. Level the surface with the back of a spoon, then decorate with the reserved cherry tomatoes 18.

Finish with a sprinkle of dried oregano. Bake in a preheated conventional oven at 338°F on the middle rack for about 50 minutes. At the end of cooking, check that the cake is dry inside by doing the toothpick test. Remove the savory cake from the oven and let it cool for at least 10 minutes before serving. Slice and enjoy warm or at room temperature.

Storage

The 12-spoon savory cake with cherry tomatoes and olives can be stored in the fridge for 2–3 days. Alternatively, it can be frozen.

Tip

The 12-spoon savory cake with cherry tomatoes and olives lends itself to many variations: you can omit the zucchini flowers or replace them with other seasonal vegetables. For an even tastier result, try adding a melty cheese such as mild or smoked scamorza. Olives can also be varied—choose green or black and halve them or slice them.

For the translation of some texts, artificial intelligence tools may have been used.

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