Description
This savory cheese blender cake is a beloved, easy-to-make recipe perfect for busy days. It offers a comforting, homemade taste without hours in the kitchen, combining simple ingredients for a soft interior and a golden, flavorful crust. Versatile enough for an afternoon snack, a meal accompaniment, or a charming appetizer, it’s a quick and delicious option that will become a staple in your home.
Ingredients
3 large eggs
1 cup (240ml) whole milk
0.5 cup (120ml) vegetable oil (or mild olive oil)
2 cups (280g) all-purpose flour
1 cup (100g) grated Parmesan cheese (or Minas standard cheese)
1 tbsp baking powder
1 tsp salt
To taste ground black pepper
1 tsp oregano (optional)
Instructions
- Preheat your oven to 180°C. While the oven heats, grease a medium baking pan (about 22-24 cm diameter or rectangular) with butter or oil and dust with flour. Set aside
- In the blender, combine the eggs, milk, and oil (or olive oil). Blend well for about 2 minutes until the mixture is homogeneous and slightly frothy. This helps incorporate air and makes the savory cheese cake fluffier
- Next, add the all-purpose flour, grated cheese, salt, ground black pepper, and oregano (if using) to the blender. Blend again until you get a smooth, lump-free batter. Do not overmix; just enough to combine. Scrape down the sides of the blender with a spatula, if necessary, to ensure everything is well incorporated into the batter
- Finally, add the baking powder. Blend quickly, just to mix the baking powder into the batter. Do not overprocess
- Pour the batter into the prepared greased and floured pan. Bake in the preheated oven for approximately 30 to 40 minutes, or until the savory cheese cake is golden and a toothpick inserted into the center comes out clea
- Remove the savory cheese cake from the oven and let it cool slightly before unmolding and slicing. Serve your savory cheese cake warm and enjoy!
Notes
Do not overmix: When adding the flour, blend only until incorporated. Overmixing can develop the gluten in the flour, resulting in a denser and less soft savory cheese cake. The secret is to have a smooth batter, not an over-beaten one.
Room Temperature Ingredients: Use eggs and milk at room temperature. This helps emulsify the ingredients better and contributes to a more aerated savory cheese cake with a more uniform texture.
Cheese Quality: The quality of the cheese makes all the difference in the final taste of your savory cheese cake. Opt for a flavorful and fresh cheese.
Toothpick Test: Keep an eye on the oven. Every oven is different. Perform the toothpick test to ensure the savory cheese cake is fully baked.
Do Not Open Oven Early: Avoid opening the oven during the first 20 minutes of cooking. This can cause the savory cheese cake to sink.
Post-Baking Rest: Let the savory cheese cake rest in the pan for 5 to 10 minutes before unmolding. This prevents it from breaking and facilitates the process.
Storage: After the savory cheese cake has cooled completely, store it in an airtight container at room temperature for up to 2 days. If you want it to last longer, you can refrigerate it for up to 5 days.
Freezing: This savory cheese cake freezes very well! Cut it into individual portions and wrap each piece in plastic wrap and then in aluminum foil. Place in a freezer-safe bag. It can be stored for up to 2 months.
Reheating: To reheat, if at room temperature, a conventional oven at 160°C for about 10-15 minutes works well. For individual portions, the microwave for 30-60 seconds is a great option. If frozen, you can defrost it in the refrigerator overnight and then reheat, or go straight to the oven at a lower temperature (150°C) for longer until completely heated.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: Brazilian