Savoury Cake with Goat Cheese and Dried Tomatoes/Goat Cheese and Dried Tomatoes Bread

Savoury cakes (called “breads” by many people) are one of my favourite party snacks. They are easy to prepare, do not require any complicated stages (such as kneading, easily adaptable to available ingredients and, most of all, very rewarding because they seem to impress most of the guests and guarantee lots of compliments. Apart from parties, they are a great everyday sandwich substitute and I strongly recommend it for picnics. Some of you might remember the two savoury cakes I have posted on my blog (Cake with Ham and Olives and Cake with Shrimp and Edamame). This goat cheese cake was prepared with the same basic batter (of which I am particularly proud, see below). Then, as usually, I simply added what I found in the fridge and what suited my mood.

As I have already mentioned in my previous posts, savoury cakes are quite popular in France (they are called by English name “cake”, pronounced “kek”) and I have always loved the concept, but the cakes always seemed too fatty (greasy fingers were inevitable). In fact, in order to be moist and soft, most cakes contain quite a lot of oil or butter. After many attempts to lower the fat content I finally found out that the smooth fresh cheese (called fromage blanc or quark) was an excellent partial oil substitute and guaranteed the softness and the moisture I wanted to achieve. I have recently also discovered that the fresh cheese can easily be replaced with silken tofu (see the recipe below). Both are impossible to detect, do not alter the batter’s taste and make the cakes incredibly soft. In short, I encourage you to try this delicious and light batter recipe and then add whatever comes to your mind. I have always considered it as foolproof and hope it will never let you down either.

TIPS: The cake should be served cold (it’s difficult to cut when warm). It can be made well in advance, wrapped in cling film and kept in the fridge for two-three days.

Quark cheese/fromage blanc/fresh cheese is smooth and has a very thick yogurt-like consistency (a bit softer than cream cheese). It may contain up to 40% fat, but I always use the lightest one. If it’s not available, replace it with silken tofu, but skip the milk (see below).

If you manage to find a narrow and long baking dish, it makes cute, two-bite sized, elegant snack slices. I have bought a 4 cm x 30 cm (about 1,6 x 12 inches) and use it very often. It is perfect for half a batch when I don’t have guests and don’t want to make a big cake.

Before I pass to the recipe I would like to thank A_Boleyn for testing my Chawan Mushi with Shrimp and Peas (the egg custard I have presented in my previous post). In spite of a silly mistake in my recipe, she has achieved wonderful results. Click here to see her beautiful egg custard.

Preparation: 1h15 

Ingredients (for a 30 cm x 10 cm baking dish or two 4 cm x 30 cm dishes):

200 g quark cheese/fromage blanc (or 200 g silken tofu, but in this case skip the milk)

125 ml milk (approx. 1/2 cup)

50 ml oil (approx. 1/5 cup)

250 ml flour (approx. 1 cup)

1 flat tablespoon salt


4 eggs

1 package baking powder  (16 g/about 0.5 oz)

1 tablespoon thyme

100-150 g/ 3,5 oz- 5.3 oz fresh goat cheese

10 dried tomatoes (drained if preserved in oil or soaked in hot water to soften if they were just dried)

Preheat the oven to 200°C.

Mix the eggs, the cheese, the flour, the milk, the baking powder and the oil with a spoon. Season with salt and pepper.

ATTENTION! If you use silken tofu, you need to mix the batter in a food processor or a blender.

Add the chopped tomatoes. Stir well.

Grease a rectangular 30 x 10 cm baking dish or line it with baking paper. (You can use two smaller dishes of course).

Pour the cake preparation.

Delicately drop small amounts of goat cheese (heaped teaspoons) in equal distances, pushing them inside the cake.

Bake 1 hour or until the cake is golden brown. Let it cool down (the best would be to refrigerate for one or two hours). Serve it cut into slices and then into 2 or 4 bite-sized pieces or, if using as a sandwich alternative, simply cut into slices.

71 Replies to “Savoury Cake with Goat Cheese and Dried Tomatoes/Goat Cheese and Dried Tomatoes Bread”

  1. OMG!!! When I saw the photo in my inbox and its little jpeg title said goat cake (I totally missed the title!) I sooooo wanted to eat the whole thing then and there! Wow! I’m going to make this. You are a genius Sissi! I’m almost tempted to head to the shops for goat’s cheese which I just ate for supper and ran out and bake it now.

    1. Thank you so much, Martyna. I don’t know what to say. I’m extremely flattered by compliments from such an extraordinary cook like you! I hope you will enjoy it as much as I did. (By the way, I must try making a goat cake one day too 😉 ).

  2. I love your savoury cakes Sissi! And since they are not as common in this part of the world, I enjoy learning from you and seeing how you fashion these recipes. The combination of goat’s cheese and sun dried tomato sounds absolutely lovely here… I can’t believe there is only 1/5 cup of oil in this recipe! (I may have to do something about that – haha – ;-)). I suspect the cheese is a gorgeous flavour and elasticity enhancer taking on the role of some of the fat. Simply wonderful Sissi!

    1. Thank you so much, Kelly. I am rarely proud of my own inventions but I was really very lucky with this modification. I even prefer this low-fat version from the fatty ones I used to know. You can add more oil of course!

  3. Hi Sissi,

    Have just discovered your blog through Charles’s and Karen’s blogs and it looks so good and interesting! And I love the idea of this recipe. I was only just saying I wanted to do something new and have a challenge and then I saw this. It looks amazing and I want to have a go-many thanks indeed and I look forward to following your culinary adventures!!

    1. Hi, Green Dragonette. Welcome to my blog and thank you for all the compliments and kind words!

  4. Savory cakes does have a special place in my heart…
    A good one can be the most delicious indulgence ever!!
    This sounds good, like really good sissi…

    B/W I have been not getting ur post updates Sissi, can u please add to ur list. I did but somehow it still does not work.

    1. Thank you so much, Reem. I have just added this address (I had a different one, not gmail, in my newsletter list). I am so sorry you didn’t receive my updates 🙁 Maybe they ended up in spams? I hope it works better with this new address, but if you don’t receive anything please let me know (sometimes adding my email address to contacts’ list helps too).

  5. Savory cakes are new to me… I love the idea and they seem easy to make. Your savory cake looks simply gorgeous!

  6. Sissi, this definitely is a beautiful post, the savory cake caught my eyes, I love the color and shape of the slices, you’ve outdone yourself!

    Thank you for mentioning the silken tofu substitute, I will have to give this recipe a try, bet it will be a hit with my little girl, she loves variety of breakfast foods!

    1. Thank you Jeno for so many compliments! I was really happy to find out that tofu works perfectly here because I know some US readers cannot get fresh cheese easily. If you ever try it with tofu, remember to mix well the batter in a food processor (before adding other ingredients such as olives, tomatoes etc.). It is a great breakfast idea indeed. Moreover you can keep it wrapped in cling film for several days in the fridge (I sometimes make it as a snack for the whole week).

    1. Thank you so much, Tina. I hope you can make it because it’s really easy and quick to prepare.

      1. Haha I should too. I love goat cheese, dried tomatoes and of course I love cake. And with 4 eggs it should be a good one.

  7. I never had savory cake, and this one with cheese and tomatoes sounds a perfect combination of flavors…
    Like how simple it is to make…and sure great for parties.
    Thanks for this recipe and have a wonderful week Sissi 🙂

  8. “pronounced ‘kek'”

    I’d make a nerdy joke and shout “For the horde!” but I don’t think anyone would get it at all and I’d just look like a dork! 🙁

    This looks wonderful – can you believe I still didn’t try making one myself yet! Really need to fix this because I adore savoury cakes. Is that chervil next to it on the plate? I think I found some chervil in my bag of mesclun the other day… possibly…!

    1. Thank you, Charles. (As for the joke, I’m the one who hasn’t understood…). Yes, it’s chervil (I have so much of it now, I can even use as a decoration 😉 ). It’s possible you have had it in a mixture of salads. The French often put it in salads.

  9. I wish it weren’t so hot here – I’d be making this tomorrow! Love the idea of a savory cake and I don’t think I have had one. Can’t remember one anyway. The goat cheese and sundried tomatoes is such a great combination that it’s easy to know that this cake is DElicious!

  10. Sissy-it’s a pity that we could not coordinate re: the sun dried tomatoes that I featured. My recipe is very precise…the tomatoes are quite soft, and ready to be used in a recipe! Your recipe is just what I was looking for, and glad that I have my fabulous homemade sun dried tomatoes preserved in a special jar with my favorite herbs, and spices. At least we both agree on the fabulous recipe!

    1. Thank you, Elisabeth. It’s funny because I have completely forgotten your dried tomatoes (I made this cake a week ago and of course the photo too) but yesterday when I came back to your blog I remembered my cake and also thought we might join our forces: you would bring the tomatoes and I’d bake the cake for both of us! I am sure your home-made tomatoes would taste great here (they also look much brighter than the ones I used).

  11. What a lovely presentation of your savory cake, Sissi! How interesting that this one can be replaced by silken tofu! It’s more accessible for us. I’m not a big fan of goat cheese yet (I can eat it but I am not as experienced eating goat…but slowly working on my appreciation right now). It’s nice to see some savory cake once in a while as everywhere is all about sweets. 🙂 Hope you have a wonderful week!

    1. Nami, thank you for this compliment. You know I’m not very skilled with food presentation… I’m always amazed at yours. I hope you can find tofu easier than fresh cheese. This cake is really foolproof, so I cannot imagine it doesn’t bake properly. Do give this a try with whatever you want to put inside of course (ham and olives or shrimp and edamame are fabulous!).

  12. Yes! I do remember your 2 other savoury cakes … how could I not? I’ve yet to try them out but haven’t been able to find quark. Besides silken tofu, are there other substitutes? Sour cream? Greek yogurt?

    1. Hi, Ping. I haven’t thought about those who cannot get tofu (I thought either cheese or tofu were available all around the world). Definitely not sour cream beause it’s too liquid. Greek yogurt… I cannot guarantee the result… I have never baked with it, but do try adding it (and skip the milk). I hope it will work! I cross my fingers. (Greek yogurt wouldn’t require any food processor, I suppose a spoon is enough to combine everything).

  13. This sounds delicious, Sissy, and I am quite impressed with your ingenious substitution to reduce the fat. I am going to search out a bakery that serves this cake when I am in Paris in the fall—are there any favourites you would recommend? I love goats cheese and dried tomatoes, the sweetness of the tomatoes and the tartness of the goats cheese are an irresistible flavour combo! I can even see adding a swirl of basil pesto and serving it with fresh tomatoes with fresh mozzarella! It would make a very tasty lunch or party dish, for sure. The texture seems very airy, almost souflée-like, is it?

    1. Thank you so much, Eva. I often try to “slim down” fatty or rich in carbs dishes. Unfortunately it doesn’t always give good results.
      The texture is not as light as a soufflé, but not heavy either because of the 4 eggs and lots of baking powder (it’s moist and has some solid ingredients so the big amount of baking powder is necessary).
      Unfortunately this is a rather home dish and even though similarly shaped sweet cakes (something like pound cake) can be bought in pastry shops in France, frankly I have never seen a savoury one. On the other hand I know many French people who bake it, the French web and food magazines publish recipes regularly, so you just need to invite yourself to someone’s house for a party 😉
      Seriously, Charles was, I think, once talking about a takeaway lunch place selling slices of it, but I doubt if the cake would be of such a good quality like a home made one… On the other hand maybe some bakers have started to sell it and I haven’t noticed? I live far from Paris and the capital is usually the first to innovate, so… In short, do try baking it on your own. It’s incredibly easy and it will never be as light anywhere else (unless you come to taste it in my house of course 😉 you are welcome whenever you wish!).

    1. Thank you so much, Rosa. A glass of white wine is perfect with this cake. You are right.

  14. I love the idea of your long thin pan so that it makes a two-bite portion — and I love the versatility of this savory cake base. I don’t recall seeing your other savory cake recipes so now it’s hard to choose which one I’d try first. I can well imagine that this cake would receive lots of compliments Sissi!

    1. Thank you so much, Barb. I have an idea: you look through your stock in the kitchen and put whatever comes to your mind 😉

  15. I love that you are using the combination of goat cheese and dried tomato in the cake. It must taste heavenly delicious. I love how you presented the cake as it looks very elegant. Nice, Sissi!

    ~ ray ~

  16. Perfect savory cakes Sissi! Indeed they are perfect for friendly gatherings or as a snack for my son when he goes to school!

  17. Dear Sissi,

    This looks good and you have given me an idea with this recipe, I might try to stuff the goats cheese and tomato into deep fried tofu squares and bake it. I can see it as an awesome canape for a dinner party.

    1. Thank you so much, Chopinand. Goat cheese and dried tomatoes are always an excellent combination.

  18. Bardzo lubie tego typu wypieki na aperitif, nie zawsze jednak ich konsystencja mnie zadowala, z checia wiec wyprobuje i ten przepis; kozi ser i suszone pomidory to jest TO :))

    1. Dzieki, Bea. Nie powinnam sie chwalic, ale dzieki bialemu serowi (temu zmiksowanemu) moje keksy sa zawsze wilgotne, ale nie tluste. Sprobuj kiedys.

        1. Tak! Quark jest super do tych slonych keksow i rowniez lubie do sernika na zimno. Jedynie do sernika na cieplo sie za bardzo nie nadaje.

          1. Dziekuje; wiesz co, ja pieke takie mini-pseudo-serniki (niskie sa bardzo) i uzywam quarka wlasnie, bo do tego przepisu jest ok.

            PS. Nadal nie dostaje powiadomien, nie wiem dlaczego 🙁

            1. Nabralam strasznej ochoty na sernik! (Mam przypadkowo polski ser, wiec zaraz chyba upieke!). Strasznie mi przykro, ze powiadomienia nie przychodza 🙂 pewnie sa w spamach (do mnie nie przychodza zwroty, wiec na pewno sa gdzies u Ciebie, bo kiedys przyszedl mi zwrot jak wyslalo sie na jakis stary email).

              1. Nie, w spamach ich nie ma 🙁 Tant pis, ça restera un mystère… 😉

                Dobrej nocy!
                I smacznego sernika 🙂

                1. Strasznie mi przykro, naprawde… Nie mam pojecia dlaczego… Masz bardzo restrykcyjny antyspamowy system 🙂 (Dzieki! Sernik wolniutko stygnie…. bedzie na jutro.) Dobranoc!

  19. Sissi, powiedz prosze, czy maki ma byc 250 ml? czy gram?

    Biore sie wlasnie za pieczenie 🙂


    1. Czesc, Bea, co za wspanoala wiadomosc! 250 ml (wiem, ze to dziwne, ale latwiej mi tutaj bylo mierzyc pojemnosc niz wage…). Powodzenia! Pisz jesli bedziesz miala problemy lub pytania, jestem dzis w domu wieczorem.

  20. Dziekuje! Szybka jestes :))
    No niestety nie zdazylam wczesniej, wiec dopiero dzis (egzaminy pochlanialy mi sporo wolnego czasu niestety, jutro musze skonczyc wystawianie ocen :/ ).
    A powiedz jeszcze, czy ser kozi dodajesz faktycznie taki ‘frais’? czy moze byc taki bardziej ‘kruszacy sie’? (wiesz, typu kozia roladka np.)

    1. Twardsze i plesniowe (roladki itp) kozie sa pewnie jeszcze lepsze tutaj, ale przyznam sie, ze ja ciagle mam swiezy w domu kiedy robie ten “cake”, wiec dlatego wybralam swiezy. Powodzenia z wystawianiem ocen! Potem pewnie jedziesz na wakacje?

  21. A to dobrze, bo wlasnie mialam ochote dodac tu roladke 🙂

    Tak, wyjezdzam w przyszla sobote, wracam pod koniec lipca i potem od razu nowy kurs :/

    1. Wybacz, ze pisze dopiero dzis… Keks pyszny (choc nie bylabym soba, gdybym troche nie pozmieniala ;)), S. zjadl mi prawie caly! Po wakacjach bedzie koniecznie powtorka 🙂

      Pozdrawiam serdecznie i dziekuje za przepis! 🙂

      1. Bea, dzieki serdeczne za tak pozytywna wiadomosc! Tak sie ciesze, ze Wam smakowal. (Ja tez bardzo rzadko trzymam sie przepisow w 100 procentach, zreszta ten pomysl z serem bialym zamiast wiekszej ilosci oleju to moja osobista modyfikacja tez). Milych wakacji!

  22. I made this (with different flavours). Awesome. Thanks. Will post tomorrow. One comment. You say 250ml (1 cup) flour but I’ve seen other recipes say 250g flour (2 cups). I started off with one cup and added maybe 50ml more. With 1 cup flour the cake is more moist and flavourful but I will try with 2 cups next time

    1. Mr. Three-Cookies, I am thrilled to learn you have liked it. (Sorry, I have misunderstood your comment about flour. Time to go to sleep! You meant other people’s recipes, not my recipes….) The batter is not very dense actually and I always use 250 ml. This way the cake is never heavy or dense. Of course your 50 additional ml don’t make it heavier! I am really impatient to see your post tomorrow!

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