12-Spoon Savory Cake with Cherry Tomatoes and Olives

Name: 12-Spoon Savory Cake with Cherry Tomatoes and Olives
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Ingredients: Eggs 3; Milk 12 spoonfuls; Grana Padano PDO cheese 12 spoonfuls; Type 00 flour 12 spoonfuls; Instant yeast for salted preparations 5 tsp; Cherry tomatoes assorted colors 2 cups; Taggiasca olives 3.5 oz; Zucchini flowers 3.5 oz; Fine salt 1 tsp; Oregano to taste; Sunflower seed oil 12 spoonfuls

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Difficulty: Easy
Prep time: 10 min
Cook time: 50 min
Serving: 8
Cost: Low

PRESENTATION

This savory cake recipe is a gem from central Italy, where simplicity just blends perfectly with flavor. And look, Italians love this "12 spoon" method—so so clever—which means you can toss that scale and grab a tablespoon. Really good stuff. This makes the dish super accessible and stress-free. The result? A soft, almost moist cake filled with fresh cherry tomatoes, dark olives, and maybe even some zucchini flowers. It totally captures that classic home-cooked vibe—less about perfection, more about taste. And the sauce?

The tender crumb and juicy tomato bits make every bite memorable. Plus, those olives add a salty kick that pulls all the flavors together—which is great. Locals often enjoy this as a snack during springtime gatherings or slice it up for a casual dinner with friends. I gotta say, it's really something.

This cherry tomato cake offers endless variety. And italian home cooks often toss in whatever’s on hand. I mean, why not? Different herbs, leftover cheese, maybe even a few sun-dried tomatoes for an extra punch. Serve it warm to bring out its golden color and make the edges crispy—or leave it at room temperature for a laid-back starter at an aperitivo.

Thing is, the beauty of this olive cake recipe is its flexibility. Add your favorite Mediterranean ingredients, swap out veggies, and still get something tasty and rustic. Seriously good. It has that old-school charm but works perfectly for quick meals or as a centerpiece for a table of savory delights. Whether you call it a Mediterranean savory cake or a clever way to use up produce, this dish lets you experiment. And each time, you’ll likely find a new flavor combo that keeps everyone coming back for more. With its tasty mix of textures and tastes, this cake really has the spirit of Italian home cooking—simple, flavorful, and always welcoming. No question.

How to prepare 12-Spoon Savory Cake with Cherry Tomatoes and Olives

To prepare the 12-spoon savory cake with cherry tomatoes and olives, first wash the cherry tomatoes and cut them in half 1. Crack the eggs into a large bowl 2. Beat them with a whisk by hand until you obtain a homogeneous mixture, then pour in the milk in a thin stream while continuing to stir 3.

Add the oil in a thin stream while continuing to whisk 4; add the salt 5 and the sifted flour 6.

Mix with a whisk 7, then also add the sifted baking powder 8 and the grated Grana cheese 9.

Stir carefully until you obtain a smooth, soft batter free of lumps, then add the pitted olives 10 and a good portion of the cherry tomatoes 11. Reserve about ten for the final decoration. Gently clean the zucchini flowers, removing the internal pistil 12.

Divide them into 3–4 pieces 13 and roughly chop them 14. Add them to the batter 15.

Mix well to evenly distribute all the ingredients 16. Line a 9.5-inch (24 cm) diameter cake pan with parchment paper and pour in the mixture 17. Level the surface with the back of a spoon, then decorate with the reserved cherry tomatoes 18.

Finish with a sprinkle of dried oregano. Bake in a preheated conventional oven at 338°F on the middle rack for about 50 minutes. At the end of cooking, check that the cake is dry inside by doing the toothpick test. Remove the savory cake from the oven and let it cool for at least 10 minutes before serving. Slice and enjoy warm or at room temperature.

Storage

The 12-spoon savory cake with cherry tomatoes and olives can be stored in the fridge for 2–3 days. Alternatively, it can be frozen.

Tip

The 12-spoon savory cake with cherry tomatoes and olives lends itself to many variations: you can omit the zucchini flowers or replace them with other seasonal vegetables. For an even tastier result, try adding a melty cheese such as mild or smoked scamorza. Olives can also be varied—choose green or black and halve them or slice them.

For the translation of some texts, artificial intelligence tools may have been used.

12-Spoon Savory Cake with Cherry Tomatoes and Olives

PRESENTATION

How to prepare 12-Spoon Savory Cake with Cherry Tomatoes and Olives

Storage

Tip

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