Pesto Cake↩ back

I've always been a big fan of savory cakes, they're great as a complement to a light meal or served in slices for appetizers. In France, the « cake salé » is a beloved classic, and this version is one of my favorites: fresh, full of flavor, and with that lovely basil note for a Mediterranean, Italian-inspired touch.

Ingredients

Pesto:

• 50ml olive oil
• 30g fresh basil
• 10g parmesan¹
• 10g pine nuts
• 1 big clove of garlic

Cake:

• 150g flour²
• 100ml milk
• 50ml olive oil
• 10g baking powder
• 3 eggs
• 90g parmesan¹
• 150g lardons (or equivalent)

If you prefer a meat-free cake, swap the lardons for some chopped sun-dried tomatoes and pitted olives, they pair beautifully with the pesto!

Recipe

Before preparing the cake, we first need to make about 100g of pesto.

Traditionally, pesto recipes call for a generous amount of parmesan, but since we'll be adding more cheese to the cake later, we'll make a lighter version.

Place the fresh basil, parmesan, pine nuts, and a crushed clove of garlic in a mixer. Blend everything together, slowly pouring in the olive oil until the mixture reaches a smooth consistency.

The pesto is now ready. Set it aside for later.

If you're making it in advance, cover it with plastic wrap to limit oxidation and store it in the fridge.

Now, let's move on to the cake itself.

Start by pre-cooking the lardons until they're nicely grilled and golden. Set them aside and let them cool slightly.

While that's cooking, preheat your oven to 180°C (350°F).

In a large bowl, combine the flour, baking powder, and eggs. Stir until the batter is completely smooth.

Gradually add the olive oil and milk, mixing continuously. Then fold in the pesto, followed by the parmesan and the lardons.

Pour the batter into a non-stick or lightly oiled cake / loaf pan and bake for 35 to 40 minutes. To check if it's done, insert a knife into the center, it should come out almost dry.

Once baked, let the cake cool at room temperature for at least an hour. Only then should you remove it from the pan. You can enjoy it slightly warm, or let it cool completely if you prefer it cold.

Nutrition facts

Approximately 345kcal per 100g.

Note: nutritional value may vary depending on the specific brands and ingredients used.