Easy Savoury Pesto Rosso and Sun-Dried Tomato Cake
Looking for a quick, flavour-packed savoury bake that works for any occasion, brunch, picnic, light lunch, or a simple side?
This pesto rosso and sun-dried tomato savoury cake is your new go-to. Moist, full of Mediterranean flavour, and incredibly easy to make, this recipe is a perfect way to use up leftover pesto rosso or homemade sun-dried tomatoes.
Why You’ll Love This No-Fail Savoury Pesto Rosso and Sun-Dried Tomato bread
This savoury cake was a happy accident. I originally made it to use up a jar of homemade pesto rosso that had been pushed to the back of the fridge.
I’d used a spoonful in another dish, then completely forgot about it, until fridge clean-out day. The pesto was still good, but I needed to use it fast!
A quick search led me to a recipe on Aline’s blog, and I had everything I needed. I paired it with a bowl of Chorba (Algerian soup), and the result?
My kids devoured every last crumb, and even my husband, who was initially disappointed that I hadn’t made his beloved chorba frik, asked for seconds.
This savoury bread is soft, fragrant, easy to slice, and perfect both warm and cold. And yes, it works beautifully for apéritif platters, lunchboxes, or a last-minute addition to a picnic.
Ingredients for Pesto Rosso and Sun-Dried Tomato Cake
- 180 g all-purpose flour : Use type T45 or T55 for a light texture.
- 3 large eggs : Room temperature for better incorporation.
- 1 packet baking powder (about 10–11 g) : Ensures a good rise and fluffy texture.
- 100 g grated cheese : Choose Comté, Emmental, or even Cheddar for added flavour.
- 3 tablespoons olive oil (approx. 50 ml) : Adds richness and softness to the crumb.
- 100 ml milk : Brings the batter together and ensures moistness.
- 150 g pesto rosso : Homemade or store-bought, just make sure it’s good quality.
- 10 sun-dried tomatoes : Oil-packed or rehydrated and chopped into quarters.
- Salt, black pepper, dried oregano : Adjust seasoning depending on the saltiness of your cheese and pesto.
How to Make Pesto Rosso and Sun-Dried Tomato Savoury Cake (Step-by-Step)
- Preheat your oven to 180°C (350°F) – fan-assisted if possible.
- In a large mixing bowl, combine the flour and baking powder.
- Add in the eggs, olive oil, and milk. Whisk until smooth.
- Mix in the pesto rosso and chopped sun-dried tomatoes.
- Fold in the grated cheese, salt, pepper, and oregano.
- Grease and flour your cake tin (or line with parchment paper).
- Pour in the batter, then use a butter knife to gently press some tomato pieces near the surface for an attractive top.
- Bake for 45–50 minutes, or until a knife inserted in the centre comes out clean.
- Let cool slightly before slicing. Serve warm or at room temperature.
Tips to Nail This Savoury Cake Every Time
- Don’t overmix the batter – it can make the cake dense.
- Use room temperature ingredients for a smoother batter.
- For even tomato distribution, press the tomato pieces into the batter after pouring it into the tin.
- Check doneness with a knife, not just the clock.
- Bake in a smaller tin for a taller loaf, or try muffin tins for mini cakes, ideal for picnics or finger food!
- Homemade pesto and sun-dried tomatoes take the flavour to another level, but high-quality store-bought versions work too.
Storage & Freezing Tips
- Room temperature: Wrap well and store for up to 2 days in a cool spot.
- Fridge: Keeps fresh for 4 days in an airtight container. Bring to room temp before serving.
- Freezer: Slice, wrap individually in cling film, and store in a freezer bag for up to 3 months. Reheat in a low oven or let thaw overnight.
Serving Ideas
- Perfect with a light soup like Chorba or a summer salad like the watermelon and feta salad.
- Great addition to lunchboxes.
- Serve sliced on an antipasti board with olives, feta, and roasted vegetables.
- Try it with a yoghurt or herb dip for apéro-style bites.
Frequently Asked Questions
– Can I use green pesto instead of red? Yes! The flavour will be different but just as delicious. – Can I make it dairy-free? You can replace the cheese with a plant-based alternative and use almond or oat milk instead of dairy. – Can I make it in advance? Absolutely. It keeps well and even tastes better the next day. – What can I use instead of sun-dried tomatoes? Roasted red peppers or olives make great alternatives.
Other appetiser recipes to try
Rustic Pesto Rosso & Sun-Dried Tomato Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
This pesto rosso and sun-dried tomato savoury cake is your new go-to. Moist, full of Mediterranean flavour, and incredibly easy to make.
Ingredients
- 180 g all-purpose flour
- 3 large eggs
- 1 packet baking powder about 10–11 g
- 100 g grated cheese
- 3 tablespoons olive oil approx. 50 ml
- 100 ml milk
- 150 g pesto rosso
- 10 sun-dried tomatoes
- Salt, black pepper, dried oregano
Instructions
-
Preheat your oven to 180°C (350°F) – fan-assisted if possible.
-
In a large mixing bowl, combine the flour and baking powder.
-
Add in the eggs, olive oil, and milk. Whisk until smooth.
-
Mix in the pesto rosso and chopped sun-dried tomatoes.
-
Fold in the grated cheese, salt, pepper, and oregano.
-
Grease and flour your cake tin (or line with parchment paper).
-
Pour in the batter, then use a butter knife to gently press some tomato pieces near the surface for an attractive top.
-
Bake for 45–50 minutes, or until a knife inserted in the centre comes out clean.
-
Let cool slightly before slicing. Serve warm or at room temperature.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: appetiser
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
