Proscuitto, Basil & Sun Dried Tomato Savory Cake

Proscuitto, Basil & Sun Dried Tomato Savory Cake | Fig & Honey

Somehow birthdays and cake have become an inseparable duo. No birthday celebration is complete without a slice or two of cake. Sometimes a simple last minute whip up will do, other times a huge sugar filled frosted concoction is in order. My earliest memories of birthdays always include cake of various shapes and sizes shared with family and friends. These days it’s become a tradition of mine to make a cake of some sort for my family on their birthday. My personal favorite combination is a simple victoria sandwich cake with raspberry jam and freshly whipped cream. My husband on the other hand has a weakness for white chocolate buttercream frosting and strawberries!

But what do you do when you have a friend who hates sweets?  Yes! Sweets of all sorts and shapes. Who knew such a person was out there! I am partial to savory foods myself, but sometimes nothing hits the spot like a little bite of sweet. Unfortunately, my friend does not share this same weakness! However, it is due to her that I have discovered the amazingness that is the savory cake.  I can’t believe I haven’t stumbled across it before but have now found many instances where it should belong.  Picnics, brunches, lazy dinners, tea time, with wine before dinner… so many possibilities. From now on, these occasions will not be complete without one of these.

Proscuitto, Basil & Sun Dried Tomato Savory Cake | Fig & Honey

It is put together very much like the sweet version, just without the sugar or chocolate. The result is a crumbly and soft textured cake, but packed with flavor and a gorgeous eggy bite.  It’s moorish, I warn you, one slice might just not be enough!

The flavor combinations are endless and I can’t wait to experiment. This particular version was inspired by a pizza – one of my most favorite foods in the world. If you’re pressed for time, you could always omit the caramelized onions which take up most of the time, but know it might not taste as good!

Proscuitto, Basil & Sun Dried Tomato Savory Cake | Fig & Honey

Proscuitto, Basil & Sun Dried Tomato Savory Cake 

  • 150ml +2 tsp olive oil
  • 10-12 basil leaves, thinly sliced
  • 1 large onion, sliced thinly
  • 250g plain flour
  • 2 tsp baking powder
  • 100g parmesan, coarsely grated
  • 100g proscuitto di parma, roughly chopped
  • 40g sun dried tomatoes, roughly chopped
  • ½ tsp salt
  • 1/4 tsp dried red chili flakes
  • 150g milk
  • 4 eggs

Preheat the oven to 190°C/375°F. Grease and line a 7 inch tall cake tin with a touch of olive oil.

In a small bowl, combine 150ml of olive oil and the basil.  Set aside to infuse while you prepare the rest of the ingredients.

Heat a large saute pan over medium high heat.  Add 2 tsp olive oil and when shimmering, add onions.  Stir to coat and lower the heat to medium low. Cover and let the onions cook slowly, stirring every so often for about 30-45 minutes until golden brown.  Set aside and once cool, roughly chop into small pieces.

In a large bowl, sift the flour and baking powder together.  Add the caramelized onions, parmesan, proscuitto, sun dried tomatoes, salt, red chili flakes.  Fold in the ingredients so all is evenly distributed.

In another small bowl, lightly beat the eggs.  Add the milk and the olive oil basil mixture.  Whisk till combined.

Make a well in the middle in the large bowl with the flour mixture and slowly fold in the egg mixture, a bit at a time until all is just incorporated. Be careful not to over mix as this will make the cake tough.

Pour into the greased cake tin and pop into the oven.  Bake for 35-40 minutes until a toothpick comes out clean.  Cool for a few minutes or so in the tin and then transfer to a cooling rack to cool completely.

Recipe Notes:

  • The caramelized onions can be made in advance and stored in the fridge in an airtight container for a couple of days before assembling the rest of the ingredients.
  • You could also easily make this recipe in a muffin tin for individual sized portions.

Proscuitto, Basil & Sun Dried Tomato Savory Cake | Fig & Honey

Tea Party Birthday Cake

tea party birthday cakeIts been a busy few months with visitors and traveling and unfortunately the blog has kinda been pushed to the wayside. But now I have a bit of time, I’ll be trying to catch up with all my posts over the past year!

For now, this birthday cake will have to do!  It’s tea party inspired and rather whimsical.  I just love how simple it is. My sister and I had fun making this cake even if it did take all day!

tea party birthday cake

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Nutella Cupcakes

nutella cupcakes

Who doesn’t love a bit of Nutella in their life? These cupcakes hit the spot when you’re craving something seriously chocolatey and creamy (which I often do).  As rich as they are, sometimes one is just not enough!

They’re so quick and easy to make that you can always whip up a batch when that craving hits! A bit dangerous really.

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Carrot Cake

carrot cake

Carrot cake isn’t one of those show stopping cakes.  It isn’t piled high with layers and decorated with lots of frosting.  However, in my opinion its one of the tastiest and easiest to make.  Its one of those cakes that tastes better every day that you leave it making it a treat for as many days as you can manage to keep it from being finished! This is my favorite recipe for this cake – once you’ve tried it you will never look for another!

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Lemon Drizzle Cake

Lemon Drizzle Cake

Lemon Drizzle cake is one of my absolute favorites. It reminds me of England and is so comforting and easy to make.  This one is a classic Victoria Sponge Cake with a lemony twist.

Lemon Drizzle Cake

Cake

  • 4 large eggs
  • 8 oz caster sugar
  • 8 oz self raising flour
  • 2 tsp baking powder
  • 8 oz butter at room temperature
  • Zest of 1 lemon

Lemon Syrup

  • Juice of 1/2 lemon
  • 2 Tbsp caster sugar

Icing

  • 1 cup powdered sugar
  • 4-6 tbsp lemon juice

Filling

  • Lemon Curd (store bought or homemade)

Pre-heat the oven to 180C/350F.  Using some of the butter from the 8oz, butter and flour 2 8inch sandwich tins.  Set aside.

In a mixer or in a large bowl, combine the eggs, sugar, flour, baking powder, butter and lemon zest and mix together until light and fluffy and pale yellow.

Divide into 2 and transfer into sandwich tins.  Bang down on the counter a couple times to release the air bubbles.

Pop into the oven and bake till a toothpick comes out clean, about 25 minutes.  Do not open the oven before atleast 20 minutes are up at risk of deflating the cake!

When cooked through, remove from the oven and let cool for 5 minutes.  Transfer to a wire rack to cool completely.

While the cake is cooking, prepare the syrup and icing.  Combine the lemon juice and sugar in a small bowl and heat in the microwave for about 30 second to 1 minute till the sugar is completely dissolved.

For the icing, whisk together the powdered sugar and 4 Tbsp of lemon juice to start. Add more lemon juice as needed to create a thick, but still runny consistency.  You want it to still stick to a spoon, or it will all run off the cake.

When the cakes are completely cool, poke holes to the middle using a skewer or a toothpick.  Pour over the warm syrup.  Then spread the top of one of the cakes with lemon curd and then top with the second cake.  Drizzle the icing sugar frosting over top starting from the middle and slowly moving to the edges.  It will run, so be careful not to put too much on the edges, it will do that on its own! I like the rustic look anyway!

Cut a slice and enjoy with a cuppa!