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Savory Cake with Bucherondin & Marinated Sun-Dried Tomatoes

Vero Kherian
Savory cakes are one of the culinary delights I have fallen in love with in France, and I wanted to try my hand at making one here. You can serve this as an hors d’oeuvre, a snack, at breakfast, or whenever you want!
Servings 6


  • 3 eggs
  • 1⅓ cup flour
  • 2 teaspoons baking powder
  • ½ cup whole milk
  • cup vegetable oil
  • 3.5 oz or about 1 cup grated Gruyère, Comté, or Emmantaler cheese
  • 6 oz Bucherondin
  • 1 oz marinated sun-dried tomatoes
  • Pinch of dried oregano
  • 2 pinches of salt
  • Dash of pepper


  • Preheat your oven to 350°F.
  • Cut the Bucherondin and sun-dried tomatoes into small pieces and set them aside (together or separately, it doesn’t matter!).
  • In a large mixing bowl, beat the eggs until they are frothy like mousse, then add flour bit by bit, baking powder, salt, and pepper. Incorporate the oil little by little. Heat the milk (either by microwaving gently or by slowly heating it on the stove) to about 100°F, and gradually incorporate it into the mix.
  • Mix in the grated Gruyère. Incorporate the tomatoes, Bucherondin pieces, and sprinkling of oregano.
  • Pour your mixture into an ungreased loaf pan (I lined mine with parchment paper), and bake for 45 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
  • Enjoy!