Recipes 4 min read
Parmesan Basil Tomato Savory Cake Recipe
Not all cakes have to be sweet. This Savoury Parmesan Basil Tomato Cake is flavorful, memorable, and perfect for showcasing summer cherry tomatoes and fresh basil. In colder months, use grape tomatoes for a comforting, tomato-forward loaf.
Cake doesn’t always mean frosting and sugar. If you prefer savory dishes, this Parmesan-rich pound cake studded with juicy tomatoes and fragrant basil makes an impressive, craveable centerpiece. It’s rich with umami from Parmesan and olive oil, balanced by bright, fresh tomatoes and herbs.
How do I make a savoury cake?
Making a savoury cake is simple: adapt a traditional cake formula by removing the sugar and adding savory ingredients. Use grated Parmesan, good-quality extra virgin olive oil (garlic-infused is ideal), softened butter, eggs, baking powder, and fresh herbs. The technique mirrors a pound cake—cream the fats and cheese until smooth, add eggs, then fold in the dry ingredients gently so the crumb stays tender.
When should I serve it?
This cake is versatile. Serve it at breakfast with a fried egg, for lunch with fresh berries, or as part of a light dinner with a green salad and grilled protein. It pairs especially well with simply grilled fish or chicken and fresh, crisp salads for a balanced, seasonal meal.
Which olive oil is best?
Garlic extra virgin olive oil adds lovely depth and a subtle garlic note that complements the Parmesan and tomatoes. If you can’t find garlic-flavored oil, use a high-quality extra virgin olive oil you enjoy—the flavor will shine through in the cake.
Which tomatoes work best?
Cherry tomatoes from a farmer’s market are my first choice for sweetness, color, and texture. In winter, grape tomatoes are a great substitute. If you have large garden tomatoes, roughly chop them and use them the same way, but be mindful of added moisture—cut and drain if necessary.
Cook’s Notes
- Beat the Parmesan, softened butter, and olive oil until very smooth and light in color—this creates a silky base for the batter.
- Once eggs are incorporated and you add the flour mixture, avoid over-mixing. Stir gently with a wooden spoon or spatula until the dry ingredients are just combined to keep the cake tender.
- Baking time can vary. Check the cake starting around 25 minutes because tomato moisture affects how long it needs in the oven.
- Allow the cake to cool completely in the pan before slicing. Cooling lets the crumb set and improves the texture.
Helpful tools
- Garlic extra virgin olive oil (or your favorite extra virgin olive oil)
- 10-inch cast iron skillet or similar ovenproof pan
- Stand mixer or hand mixer (optional) and a sturdy spatula or wooden spoon
- Chef’s knife and cutting board
- Whisk and mixing bowls
Savoury Parmesan Basil Tomato Cake
Rebecca Lindamood
20 mins
40 mins
1 hr
Ingredients
- 6 1/2 ounces all-purpose flour, plus extra for the pan (about 1 1/2 cups)
- 1 pound fresh cherry tomatoes, halved (or quartered if large)
- 2 teaspoons kosher salt, divided
- 1 cup finely grated Parmesan cheese
- 8 tablespoons unsalted butter, softened to room temperature
- 1/2 cup garlic extra virgin olive oil, plus extra for brushing tomatoes
- 4 large eggs
- 2 teaspoons baking powder
- 2 teaspoons freshly ground black pepper
- 8 large fresh Italian basil leaves, thinly sliced
Instructions
-
Preheat the oven to 350°F. Grease a 10-inch cast iron skillet with 1 tablespoon butter, dust with flour, and tap out the excess.
Add halved or quartered cherry tomatoes to a colander set over a bowl. Use your fingers to remove seeds, sprinkle 1 teaspoon kosher salt over the tomatoes, and toss. Let them drain while you prepare the batter.
Whisk together the flour, baking powder, remaining salt, and black pepper in a small bowl.
In a stand mixer fitted with a paddle or in a large bowl with a hand mixer, beat the Parmesan, softened butter, and olive oil at medium speed until very light in color, about 5 minutes. Add the eggs and beat until smooth and evenly combined.
Fold the dry ingredients into the wet mixture with a sturdy spoon or silicone spatula just until no dry pockets remain. Spoon half the batter into the prepared pan and smooth gently.
Shake the tomatoes in the colander to remove excess moisture. Arrange half of the tomatoes over the batter and sprinkle with half the sliced basil. Dollop the remaining batter over the tomatoes and smooth gently. Arrange the remaining tomatoes on top, brush them with garlic olive oil, and scatter the rest of the basil over the cake.
Bake for about 40–45 minutes, or until a skewer inserted in the center comes out clean. Because tomato moisture varies, begin checking at 25–30 minutes if your tomatoes are particularly juicy. Let the cake cool completely in the pan before slicing.
Store leftovers tightly wrapped or in an airtight container at room temperature for up to 5 days.
Video
Nutrition
Carbohydrates: 21 g
Protein: 10 g
Fat: 30 g
Nutritional information is an estimate. Calculate nutrition using the specific ingredients you use if needed.
