Salty Cake
A savory, cheesy cake with a hint of mint, perfect for any occasion. Its rich flavor and moist texture make it a crowd-pleaser for breakfast, brunch, or snack.
Ingredients
Instructions
- Beat the eggs in a large mixing bowl.
- Add the oil, grated cheese, evaporated milk, baking powder, and flour to the beaten eggs.
- Mix until well combined and smooth.
- Pour the batter into a greased and floured deep ovenproof pan.
- Bake at 350°F (175°C) for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing.
- Serve cold or hot as desired.
Tips & Substitutions
For a richer flavor, consider adding herbs like rosemary or thyme alongside the dried mint. If you prefer a lighter texture, substitute half of the Crisco oil with unsweetened applesauce. Ensure the cheese is well grated to help it melt evenly throughout the cake. This dish can also be served as a savory breakfast option or a snack, similar to American recipes that feature cheese.
Serving Suggestions
This salty cake can be enjoyed warm or cold, making it versatile for any meal. Serve it alongside a fresh salad or with a dollop of sour cream for added creaminess. It also pairs beautifully with Oven 'French Fried' Zucchini Spears for a complete meal. For a unique twist, try enjoying it with a spicy salsa.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place slices in a microwave for about 20-30 seconds or warm them in the oven at 350°F (175°C) for 10-15 minutes until heated through. This will help retain the cake's moisture and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Salty Cake contains roughly 762 calories, with 16g protein, 144g carbohydrates, and 14g fat. It is an excellent source of calcium (48% of the Daily Value), iron (46% of the Daily Value), and protein (31% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 750mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil instead of Crisco?
Yes, you can substitute Crisco oil with vegetable oil or canola oil. Each will provide a slightly different flavor, but they will all work well in this recipe. Just ensure the oil you choose has a high smoke point for baking.
What kind of cheese works best for this cake?
While the recipe calls for grated cheese, options like cheddar, mozzarella, or a mix of both work wonderfully. For a more intense flavor, consider using aged cheese. Avoid using soft cheeses, as they may alter the cake's texture.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that the baking powder is also gluten-free, as some brands may contain gluten. The texture may vary slightly, but it should still work well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).