Mosaic appetizer cake

Name: Mosaic appetizer cake
Ingredients: 5 eggs; 150 ml cooking cream; 250 g flour; 1 teaspoon baking powder; 200 g ham; 200 g cheese; 1 red bell pepper; 1 red onion; 5-6 pitted olives; 100 ml milk; salt; pepper; thyme

Appetizers - Mosaic appetizer cake by Simina F. - Recipia

I have often found myself with everything I need for a savory cake in the fridge, yet lacking the motivation for complicated snacks for breakfast or a quick meal with friends. I have been using this recipe for a few years, especially when I have leftover cold cuts, some vegetables, and a bit of cheese from other dishes. I quickly mix it together and put it in the oven, and the result is always consistent and nicely colored. Quick Info Total time: about 1 hour (including preparation) Preparation time: 10-15 minutes Baking time: 40-50 minutes Servings: 10-12 slices (a standard loaf pan) Difficulty: easy Recipe type: savory cake, breakfast, snack Ingredients 5 eggs 150 ml cooking cream 250 g flour 1 teaspoon baking powder 200 g ham 200 g cheese 1 red bell pepper 1 red onion 5-6 pitted olives 100 ml milk salt, pepper thyme Preparation method 1. Crack the eggs into a large bowl and add a pinch of salt. Beat them until they lighten in color and become frothy. I usually use an electric mixer, which takes about 2-3 minutes at medium speed. 2. Add the cream and continue mixing for about a minute until the mixture is well combined. 3. In a separate bowl, mix the flour with the baking powder. Gradually add it to the eggs while mixing with a whisk to avoid lumps. Do not mix too much, just enough so that the flour is no longer visible. 4. Cut the ham and red bell pepper into small cubes. Chop the onion as finely as possible. Slice or roughly chop the olives, depending on their size. Grate the cheese using a large grater. 5. Add the ham cubes, bell pepper, and olives to the batter. Gently mix with a spatula. 6. Add the grated cheese and onion, then continue mixing without overworking the batter. 7. Finally, pour in the milk and sprinkle a bit of thyme. Taste the batter and adjust with salt and pepper to your liking. The mixture should be thick but pourable. 8. Prepare the loaf pan (approximately 30x10 cm) and line it with baking paper. Pour the mixture into the pan and level it gently. 9. Place the pan in a preheated oven at 180°C on the middle rack. Bake at a moderate temperature for 40-50 minutes, until the cake is nicely browned on top and a toothpick comes out clean from the center. 10. Remove the pan and let the cake cool completely before removing it from the mold and slicing. It slices better once cooled. Why I make this recipe often The mosaic savory cake is quick to prepare, I don’t dirty too many dishes, and I use what I already have in the fridge. It keeps well in the fridge for a few days and is just as good cold or slightly reheated. I love that I can take it with me or use it for quick platters when I have guests. Tips and variations Tips 1. If you want a fluffier texture, do not overmix after adding the flour. 2. You can check the cake after 40 minutes – the time depends a lot on the oven. 3. Wait for it to cool before slicing, otherwise, it crumbles. Substitutions 1. The cream can be replaced with full-fat yogurt. 2. Instead of ham, you can use diced chicken breast or leftover roast. 3. The cheese can be substituted with hard cheese, grated. Variations 1. You can add chopped dill or parsley to the mixture for a fresher taste. 2. Replace the bell pepper with any color of sweet pepper. 3. It can also be made with mushrooms if you want a meatless cake. Serving ideas 1. Simple slices for breakfast. 2. Cut into cubes for cold platters or buffets. 3. With yogurt, tomatoes, or cucumbers on the side. 4. Slightly reheated, with butter on top. Frequently asked questions Can I use sliced cheese instead of grated? Yes, but it's better to cut it into small cubes so it distributes evenly in the batter. Grated cheese mixes more easily and melts nicely. How can I be sure the cake is done? The surest test is the toothpick: if it comes out clean from the center, the cake is baked. The surface should be golden brown and firm to the touch. Can I skip the onion if I don’t like it? Yes, you can omit the onion without any problems; it doesn’t affect the texture, only the final taste. What if I think it’s too dense? Check to make sure you didn’t add too much flour or forget the milk. The batter should be thick but pourable. Next time, you can add 1-2 tablespoons of extra milk. Can it be frozen? This cake does not retain its texture well when frozen. It becomes slightly moist after thawing, so it’s better to keep it in the fridge and consume it within 2-3 days. Nutritional values Estimate for 1 slice (out of 12): Calories: approximately 220 kcal Protein: 9-10 g Fat: 12-13 g Carbohydrates: 16-18 g Values are approximate and vary depending on the type of ham or cheese used. It is a filling snack, with protein and fat from eggs, cheese, and meat, plus carbohydrates from flour. Storage and reheating The savory cake can be stored in the fridge, in a container or wrapped in foil, for up to 3 days. It can be eaten cold or slightly warmed in the oven or microwave. After 2 days, it becomes denser, but the taste remains good. I do not recommend freezing it, as the texture suffers after thawing.

Mosaic appetizer cake

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