Savory Oatmeal Cake Recipe
Sometimes you crave something like börek, poğaça, or a savory cake, and then suddenly remember that you’re eating gluten-free. That was exactly what led me to this recipe. I started making this savory oat cake quite often, especially during periods when I was looking for something filling but also a little lighter for breakfast or alongside my afternoon tea.
To be honest, I was a little hesitant the first time I made it. Although I had made plenty of sweet cakes and cookies with oats, I had only tried a few savory recipes, such as my savory oat biscuits. I knew I wouldn’t get exactly the same texture as my zucchini and cheese breakfast cake, but I was worried that it might turn out too dry. Thankfully, it wasn’t dry at all.
The yogurt keeps the inside of this savory oat cake wonderfully soft, while the feta cheese and olives add an incredible amount of moisture and flavor. Once you add the dill, it becomes a savory cake that can easily hold its own against classic savory cakes.
What I love most about this recipe is just how easy it is to make. Once you process the oats in a food processor until they turn into flour, all you have to do is mix the ingredients together. This recipe is a real lifesaver, especially when I want to make something for breakfast and don’t want to spend my early morning kneading and shaping dough. Since it stays delicious without drying out, making it over the weekend and enjoying it for breakfast throughout the week is also a great idea.
The most important thing to keep in mind when making this cake is to use a firm, dry cheese that doesn’t melt too much during baking. This way, the pieces of cheese remain intact inside the cake, allowing you to taste them more distinctly, while also preventing the cheese from melting into the batter and affecting its texture.
One more thing worth mentioning, although it’s not exactly a tip: the cheese, olives, and dill are mainly there to add flavor. You can leave them out completely or replace them with suitable alternatives. For example, you can create cakes with completely different flavors by using ingredients such as zucchini, spinach, or leeks instead.
Enjoy!
Ingredients
- 2 eggs,
- 1 cup yogurt,
- 1/4 cup olive oil,
- 3 cups rolled oats,
- 1 teaspoon salt,
- 1 packet baking powder,
- 125 g low-fat, firm, dry white cheese,
- 30 black olives,
- A handful of fresh dill,
- Sesame seeds, for topping.
Preparation
- Process the rolled oats in a food processor until they turn into flour,
- Beat the eggs in a mixing bowl,
- Add the yogurt and olive oil and whisk until combine,
- Add the salt and baking powder and whisk again,
- Add the ground oats and mix until combined,
- Add the crumbled cheese, pitted olives, and chopped dill, and mix well,
- Pour the mixture into a 20 × 26 cm baking dish lined with parchment paper and smooth the surface,
- Sprinkle sesame seeds over the top,
- Bake in a preheated oven at 180°C until the top is golden and a toothpick inserted into the center comes out clean.
Enjoy!