Moist Savoury Cake with Zucchini, Ham & Cheese (No Scale Needed)
Pro Tips for the Best Savoury Cake
- Squeeze the zucchini: After grating the zucchini, squeeze out any excess moisture using your hands or a clean kitchen towel. This prevents the cake from becoming too wet and ensures a perfect, fluffy texture.
- Do not overmix: Mix the batter until just combined. Overmixing can develop gluten and result in a dense, tough cake rather than a light, fluffy one.
- Customise the fillings: Feel free to swap the ham for cooked bacon, or replace the zucchini with grated carrot or courgette. The recipe is wonderfully adaptable.
- Add herbs for extra flavour: A handful of chopped fresh herbs—such as chives, parsley, or basil—can be folded into the batter for an added layer of freshness.
- Check for doneness: Oven temperatures vary, so begin checking the cake around the 35-minute mark. The top should be golden and a toothpick should emerge clean or with just a few moist crumbs.
Frequently Asked Questions
- Can I make this cake without cheese? Yes. You can skip the cheese entirely or substitute it with ricotta or a vegan cheese alternative.
- Can I make this cake ahead of time? Yes. This savoury cake stays fresh for up to 2 days when stored in an airtight container at room temperature.
- Can I freeze this cake? Yes. You can freeze the cake whole or in slices for up to 1 month. Wrap it tightly in plastic wrap and place in a freezer bag. Thaw at room temperature before serving.
- Can I use a different type of flour? Yes. Whole wheat flour or a gluten-free flour blend can be used, though you may need to adjust the liquid slightly to achieve the right batter consistency.
Storage and Freezing
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate leftovers to extend their shelf life. For freezing, wrap the cake tightly in plastic wrap and then place it in a freezer bag. It will keep for up to 1 month. Thaw at room temperature before serving, and warm gently in the oven if desired.
