Savoury Cake with Olives, Sundried Tomatoes, Bacon, Mozzarella & Cheddar Cheese

September is the start of Autumn and  what better way to celebrate Harvest than a savoury themed Clandestine Cake Club.

I did my usual google search and came up with a lovely recipe for a savoury loaf cake.

We ate this warm from the oven with some garlic butter chicken from Bentleys of Pudsey, it was scrummy with all the different flavours held together by a light muffin like texture, a lovely alternative to bread.

I took the cold cake into work the next day and it didn’t last very long at all. Lots of good comments, we all thought it would make an excellent picnic item as it’s like a ready made sandwich!

Lots of my favourite items in one place!  So a definite yes from me!


  • 250g plain flour (all purpose flour)
  • 1 1/2 tsp baking powder
  • 4 large eggs
  • 100ml full fat milk
  • 100ml oil (I used Olivio oil)
  • 2 balls mozzarella – diced
  • 8 sundried tomatoes – cut into strips
  • 200g pitted green olives – cut in half
  • 150g bacon lardons – fried
  • 150g cheddar cheese – grated
  • 2 tsp dried basil

Preheat the oven to 200 degrees.

Grease a 8″ x 8″ cake tin.

Fry the bacon in a pan and leave to cool slightly.

Prepare the cheese, olives, sundried tomatoes and add the dried basil.

Mix the flour, baking powder, eggs, milk and oil together until smooth.

Add the cheese, tomatoes, olives, and stir through the batter, add the bacon and stir again.

Pour into the prepared tin and bake for 40 minutes until golden brown.

Leave to cool in the tin for half an hour to give the mozzarella chance to cool otherwise it will leak out of the bottom of th


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2013-09-09 18.59.15

The recipe that inspired my savoury cake

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The recipe that inspired my savoury cake


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