Savory Cheese, Cashew, and Bell Pepper Loaf Cake: A French-Inspired Picnic Treat
40 minutes
1065 reads
About Savory Cheese, Cashew, and Bell Pepper Loaf Cake: A French-Inspired Picnic Treat
Imagine sinking your teeth into a slice of savory French loaf cake, bursting with melted cheese, crunchy cashews, and sweet caramelized onions. This vibrant loaf, dotted with colorful bell peppers, is a true feast for the senses.Perfect for a picnic centerpiece or a light meal alongside a fresh salad, this recipe is surprisingly easy to make. The real magic lies in its adaptability – swap in your favorite seasonal vegetables for a personalized touch.Expand your culinary repertoire with this versatile and delicious savory cake. It's a guaranteed crowd-pleaser that will have everyone asking for seconds!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 250 gm All-Purpose Flour
- 1 tbsp Baking Powder
Savory Mix-Ins
- 150 gm Cheese cut into small pieces (see notes)
- 80 gm Cashews roughly chopped
- 100 gm Bell Peppers red and yellow, finely chopped (see notes)
- 3-4 Onions finely sliced, red
Wet Ingredients
- 4 Large Eggs
- 150 ml Olive Oil
- 100 ml Milk
- 50 gm Yogurt
Instructions
- Caramelize the thinly sliced red onions until softened and lightly browned. Set aside.
- Preheat oven to 350°F (180°C). Grease and flour a 8¾x4½-inch loaf pan, or line it with parchment paper for easier removal.
- In a large bowl, combine the flour and baking powder. Add the cheese, cashews, chopped bell peppers, and caramelized onions. Mix well.
- In a separate bowl, whisk the eggs until light and fluffy. Gradually whisk in the olive oil, milk, and yogurt. Season with salt and pepper.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. Overmixing develops gluten and can result in a tough cake.
- Pour the batter into the prepared loaf pan. Sprinkle the top with freshly chopped coriander.
- Bake for 30-40 minutes. A wooden skewer inserted into the center should come out clean, with perhaps a little melted cheese clinging to it.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Recipe Notes
Good To Know
- You can use any kind of cheese, such as a mixture of grated cheddar, mozzarella, and cheese cubes. Goat cheese is a healthy alternative.
- Feel free to adjust the amount of cheese according to your preference.
- If you don't have red and yellow bell peppers, green bell peppers are a suitable substitute.
- The original recipe uses a combination of cheese, pistachios, and prunes for the filling, so feel free to get creative with your choices.
- Use a rubber spatula instead of a whisk to mix the batter and prevent overmixing the flour.
Expert Tips
- For a richer flavor, consider adding a pinch of nutmeg or a teaspoon of vanilla extract to the batter.
- Ensure your baking powder is fresh for a light and airy cake texture. Test it by adding a pinch to hot water; if it fizzes, it's still good.
- Let the cake cool completely before frosting or adding any filling to prevent it from melting or becoming soggy.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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Recipe Nutrition
Calories: 627kcalCarbohydrates: 62gProtein: 26gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 206mgSodium: 1563mgPotassium: 454mgFiber: 4gSugar: 6gVitamin A: 1605IUVitamin C: 34mgCalcium: 551mgIron: 6mg
Donna George
Articles: 29
4 Comments
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This looks incredible! I need to try it.
Looks so appetizing! Thank you for posting.
This is awesome! Can’t wait to cook it.
awesome recipe Donna