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Savoury Loaf Cake with Cheese, Sun-Dried Tomatoes & Olives
A soft, flavourful homemade savoury bake, inspired by the French cake salé.
There is something rather lovely about a homemade savoury loaf, especially one filled with cheese, sun-dried tomatoes, olives and fresh herbs. It is the kind of bake that works just as well for a relaxed lunch as it does for a picnic, brunch or a table shared with family and friends.
Inspired by the French cake salé, this Savoury Loaf Cake with Cheese, Sun-Dried Tomatoes & Olives has a soft, tender crumb with little pockets of salty feta, melted Cheddar and the rich flavour of sun-dried tomatoes. Olives add a pleasant savoury note, while fresh herbs bring everything together.
Unlike a traditional sweet loaf cake, this one is made with olive oil rather than butter and uses baking powder for its rise. The batter comes together easily in one bowl, without the need for a mixer or lengthy preparation.
I like serving it slightly warm, when the cheese is still soft, although it is equally delicious at room temperature. Cut into generous slices, it makes a lovely addition to a light lunch with a green salad, or can be cut into smaller pieces for an afternoon gathering.
Why You Will Love This Savoury Loaf Cake
Easy to prepare: No yeast, kneading or special equipment required.
Full of flavour: Cheddar, feta, sun-dried tomatoes and olives make every slice interesting.
Soft and tender: Olive oil and milk give the loaf a lovely moist texture.
Versatile: Enjoy it for lunch, brunch, picnics or as part of a savoury sharing platter.
Make-ahead friendly: It can be baked in advance and enjoyed over the following days.
→ [How to Make a Sourdough Bread]
What to Know Before You Make Savoury Loaf Cake with Cheese, Sun-Dried Tomatoes & Olives
Tin size: A standard 23 × 13 cm (9 × 5-inch) loaf tin works well for this quantity.
Ingredient temperature: Room-temperature eggs and milk help the batter combine evenly.
Consistency: The batter should be thick but easy to spread. It is not a bread dough.
Baking time: Ovens vary, so begin checking after 45 minutes.
Serving: The loaf is lovely slightly warm, but its flavours develop further as it rests.
Variations and Substitutions
One of the nicest things about savoury loaf cakes is how easily you can adapt them to what you have in the kitchen.
Cheese: Replace some of the Cheddar with Gruyère or another good melting cheese.
Vegetables: Add finely chopped roasted red peppers, cooked courgette or wilted spinach. Make sure any cooked vegetables are well drained and cooled.
Herbs: Try basil, oregano, chives or rosemary instead of thyme and parsley.
Nuts: A small handful of chopped walnuts can add a pleasant crunch.
Different olives: Green olives work particularly well if you prefer a sharper flavour.
Keep the total amount of added fillings roughly the same so the loaf retains its structure.
How to make it
1. Prepare the tin and oven
Preheat the oven to 180°C (160°C fan) / 350°F. Grease a 23 × 13 cm (9 × 5-inch) loaf tin and line it with baking paper, leaving a little overhang on the sides to make removing the loaf easier.
2. Prepare the filling
Drain the sun-dried tomatoes well and pat them dry with kitchen paper. Chop them into small pieces. Slice the olives and crumble the feta. Grate the Cheddar and prepare the fresh herbs.
3. Prepare the filling
In a large mixing bowl, combine the plain flour, baking powder, salt and black pepper. Stir briefly to distribute the baking powder evenly.
In a separate bowl, whisk the eggs, milk and olive oil until well combined. Pour the wet mixture into the dry ingredients and gently stir with a spatula or wooden spoon until you have a thick, smooth batter. Avoid overmixing.
4. Add the filling and bake
Fold in the grated Cheddar, crumbled feta, sun-dried tomatoes, olives and fresh herbs. Mix gently until everything is evenly distributed throughout the batter. Transfer to a lined loaf tin and bake until golden.
A few tips for the best result
Drain the ingredients well, avoid overmixing the batter and allow the loaf to rest before slicing.
How to Store and Freeze
At room temperature: Once completely cooled, wrap the loaf or place it in an airtight container. Keep in a cool place and enjoy within 1–2 days.
In the refrigerator: Store in an airtight container for up to 4 days. Allow slices to come to room temperature or warm them gently before serving.
To freeze: Slice the completely cooled loaf and separate the slices with baking paper. Place in a freezer-safe container or bag and freeze for up to 2 months. Defrost individual slices in the refrigerator or at room temperature.
How to Serve Savoury Loaf Cake
This loaf is lovely served in several ways:
With a fresh green salad and a simple vinaigrette for a light lunch.
Alongside a bowl of homemade soup.
Cut into small squares for a buffet or sharing platter.
As part of a picnic, with cheese, olives and fresh vegetables.
Slightly toasted and served with a little cream cheese.
A Thought Among Flavours
Some of the loveliest things to serve are the ones that need very little occasion. A homemade savoury loaf and a little time around the table can make a very pleasant lunch.
Savoury Loaf Cake
Cheese, Sun-Dried Tomatoes & Olives
A soft and flavourful French-inspired savoury loaf cake, easy to prepare and lovely served warm or at room temperature, with a fresh salad, soup or as part of a sharing platter.
PREP TIME: 15 minutes |
COOK TIME: 45–55 minutes
SERVINGS: 8–10 slices | DIFFICULTY: Easy
Ingredients
200 g plain flour
2 tsp baking powder
3 large eggs
100 ml milk
90 ml olive oil
½ tsp salt
¼ tsp black pepper
100 g mature Cheddar, grated
80 g feta, crumbled
80 g sun-dried tomatoes, drained and chopped
50 g pitted olives, sliced
1 tbsp fresh thyme or rosemary
1 tbsp chopped fresh parsley
Method
Preheat oven to 180°C (160°C fan) / 350°F. Grease and line a 23 × 13 cm loaf tin.
Combine flour, baking powder, salt and pepper in a large bowl.
In another bowl, whisk eggs, milk and olive oil.
Add the wet ingredients to the dry ingredients and mix gently until combined.
Fold in the Cheddar, feta, sun-dried tomatoes, olives and herbs.
Transfer the batter to the prepared tin and level the surface.
Bake for 45–55 minutes, until golden and a skewer inserted into the centre comes out without wet batter.
Leave in the tin for 10–15 minutes, then transfer to a wire rack. Cool slightly before slicing.
Enjoy!
Notes
Drain the sun-dried tomatoes and olives thoroughly.
Do not overmix the batter.
Cover loosely with foil if the top browns too quickly.
Store in an airtight container for 1–2 days at room temperature or up to 4 days in the refrigerator.
Freeze sliced portions for up to 2 months.
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Have you tried making this Savoury Loaf Cake? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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