Savory cakes are the ultimate comfort food! They’re the perfect addition to any meal, whether you’re having a casual lunch with friends or a quick dinner on a busy night. And the best part? They’re not just food; they’re a little story on a plate, a collection of memories wrapped up in flavor. This recipe, with its vibrant blend of ricotta, sun-dried tomatoes, and smoked tofu, feels like an invitation to sit back, relax, and enjoy the simple things in life.
For me, this cake takes me to the sunny afternoons when I craved something light, yet satisfying—perfect for those moments when you want a bite that feels both comforting and adventurous. Whether you’re serving it at a picnic or for a cozy dinner, this savory cake will never disappoint. It’s an unexpected delight, bursting with flavors that seem to just work together, creating a dish that feels effortlessly special.
Key Ingredients & Substitutions
This recipe is all about balancing flavors and textures, so it’s important to get the ingredients right.
- Ricotta: The creaminess of ricotta is what holds this cake together, giving it a moist texture that doesn’t dry out. If you can’t find ricotta, a soft goat cheese or even cream cheese could work as a substitute.
- Smoked Tofu: The smoked tofu adds a savory depth to the cake. If tofu isn’t your thing, you could replace it with something like grilled vegetables or even cooked chicken for a meatier option.
- Sun-Dried Tomatoes: These bring a burst of tangy richness to the cake. If you’re not a fan, feel free to swap them out with roasted bell peppers or even olives for a Mediterranean twist.
- Basil: Fresh basil adds a fragrant pop of flavor, but if you don’t have fresh on hand, dried basil will still work.
The Recipe: Baking a Little Sunshine
Preheat your oven to 180°C (350°F), and let the baking magic begin.
- Whisking the Base: In a large bowl, combine the eggs, ricotta, and fresh basil. The ricotta will begin to form a smooth, creamy base that’s both light and hearty, while the basil will infuse everything with a touch of summer.
- Adding the Stars: Cut the sun-dried tomatoes and smoked tofu into small, bite-sized pieces. Add them to your ricotta mixture, giving everything a gentle mix. The sun-dried tomatoes bring that intense, umami-packed flavor, and the tofu adds a wonderful smokiness that contrasts beautifully with the creamy ricotta.
- Sifting the Dry Ingredients: Take your flour and baking powder, sift them together, and gently fold them into the wet ingredients. This part is key to keeping your cake light and airy—don’t overwork it, just fold until everything is well combined. Season with salt and pepper to taste.
- Into the Oven: Line a loaf pan with parchment paper and pour the batter in. Smooth the top out, and slide it into your preheated oven. Bake for about 30 minutes or until the top is golden and a toothpick comes out clean from the center.
How to Make Sure It’s Perfect Every Time
The beauty of savory cakes is in the texture—soft but sturdy enough to slice cleanly. Here’s a little trick I’ve learned: make sure your cake cools for at least 10 minutes before slicing. This gives it time to set, so you won’t end up with a crumbly mess on your plate. And don’t rush the oven time—each oven is different, but you’ll know it’s done when the top is golden and the cake springs back to the touch.
For an extra creamy touch, you can add a bit of grated cheese into the batter. This will melt as the cake bakes, creating little pockets of richness. Alternatively, a sprinkling of grated cheese on top before baking will give it that golden, crispy finish that’s irresistible.
Storing & Serving: Fresh, Even Days Later
This cake is versatile, and one of its best features is how well it stores. After it’s cooled, you can wrap it in foil and store it in the fridge for up to 4 days. The flavors seem to deepen as it sits, making leftovers even better! Serve it warm, at room temperature, or chilled—each way brings out a different side of the dish.
Need a quick snack or lunch option? Slice it up, serve with a fresh salad, and you have yourself a meal in minutes.
Final Thoughts
This savory cake with ricotta, sun-dried tomatoes, and smoked tofu is the kind of recipe that makes you feel like you’re cooking with love—simple ingredients that come together beautifully to create something satisfying. Whether you’re making it for a gathering or as a meal prep for the week, it brings warmth, flavor, and a little bit of sunshine into your kitchen. Enjoy it as is, or feel free to personalize it with your favorite add-ins. Just know that every bite will bring you back to those simple moments, where good food makes everything feel a little more special.
A Slice of Sunshine: Ricotta, Sun-Dried Tomato, and Smoked Tofu Cake
Ingredients
Ricotta, Eggs, Sun-Dried Tomatoes, Smoked Tofu, Fresh Basil
- 200 g Ricotta Provides a creamy base for the cake.
- 2 large Eggs Binding ingredient to hold the cake together.
- 100 g Smoked Tofu Adds savory depth and smokiness.
- 50 g Sun-Dried Tomatoes Brings tangy richness to the cake.
- 1 tbsp Fresh Basil Adds a fragrant, summery pop of flavor.
Flour, Baking Powder, Seasonings
- 200 g Flour Main dry ingredient that holds the cake structure.
- 1 tsp Baking Powder Helps the cake rise.
- to taste Salt Adjust to taste.
- to taste Pepper Adjust to taste.
Instructions
Instructions
- Preheat your oven to 180°C (350°F).
- In a large bowl, whisk together eggs, ricotta, and fresh basil until smooth.
- Chop the sun-dried tomatoes and smoked tofu into small pieces. Add them to the ricotta mixture, and gently stir to combine.
- Sift flour and baking powder together, then fold them into the wet mixture. Season with salt and pepper.
- Line a loaf pan with parchment paper and pour the batter in. Smooth the top and bake for 30 minutes or until golden brown.
- Let the cake rest for 10 minutes before slicing to avoid crumbling.
Notes
- For extra creaminess, you can add grated cheese into the batter.
- Store leftover cake wrapped in foil in the fridge for up to 4 days.
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