Sun-dried tomato and feta savory cake*

Sun-dried tomatoes and feta savory cake (presentation suggestion)

Savory cakes were all the rage in France a few years ago, particularly served as an appetizer during the apéritif. This version is inspired by mediterranean cuisine with a gluten-free twist. It is both simple and delicious!



  • 100g of yellow nutsedge flour (organic shops and online).
  • 100g of gluten-free white flour
  • 50g of corn flour
  • 1 pinch of salt (2g)
  • 4 eggs
  • 175g of butter (softened)
  • 5g of gluten-free raising powder
  • 200g of feta (diced)
  • 150g of spinach (leaves)
  • 100g of sun-dried tomatoes preserved in oil (chopped)

Preparation: 10 minutes

Baking: 45 minutes – 180°C (356°F)


  1. Preheat your oven at 180°C.
  2. Sieve all flours and the raising powder in a large bowl. Create a hole in the middle and add the salt, then the eggs. Mix carefully with a whisk until smooth.
  3. Change your whisk for a spatula and add the softened butter little by little along with the sun-dried tomatoes.
  4. Carefully add the feta cubes. To avoid crushing them, lift the batter gently in a circular movement. Add the spinach.
  5. Coat your cake tin (10×28) with a thin layer of butter and sprinkle while flour in it until the inside is fully covered (this will keep the cake from sticking to the tin) turn the tin upside down and tap it gently to remove any extra flour.
  6. Pour the batter in the tin and let it bake in a traditional oven for 45 minutes. When the time is up, take a sharp knife and stick it in the middle of the cake. If it comes out clean, the cake is ready.
  7. Let it cool down completely before cutting.

Last tip: cut the cake in small cubes and serve it on a skewer with cherry tomatoes, fun and handy!

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