Easy Savoury Pesto Rosso and Sun-Dried Tomato Cake
Looking for a quick, flavour-packed savoury bake that works for any occasion — brunch, picnic, light lunch, or a simple side?
This pesto rosso and sun-dried tomato savoury cake is your new go-to. Moist, full of Mediterranean flavour, and incredibly easy to make, this recipe is a perfect way to use up leftover pesto rosso or homemade sun-dried tomatoes.
Why You’ll Love This No-Fail Savoury Pesto Rosso and Sun-Dried Tomato bread
This savoury cake was a happy accident. I originally made it to use up a jar of homemade pesto rosso that had been pushed to the back of the fridge.
I’d used a spoonful in another dish, then completely forgot about it — until fridge clean-out day. The pesto was still good, but I needed to use it fast!
A quick search led me to a recipe on Aline’s blog, and I had everything I needed. I paired it with a bowl of Chorba (Algerian soup), and the result?
My kids devoured every last crumb, and even my husband — who was initially disappointed that I hadn’t made his beloved chorba frik — asked for seconds.
This savoury bread is soft, fragrant, easy to slice, and perfect both warm and cold. And yes, it works beautifully for apéritif platters, lunchboxes, or a last-minute addition to a picnic.
Ingredients for Pesto Rosso and Sun-Dried Tomato Cake
- 180 g all-purpose flour : Use type T45 or T55 for a light texture.
- 3 large eggs : Room temperature for better incorporation.
- 1 packet baking powder (about 10–11 g) : Ensures a good rise and fluffy texture.
- 100 g grated cheese : Choose Comté, Emmental, or even Cheddar for added flavour.
- 3 tablespoons olive oil (approx. 50 ml) : Adds richness and softness to the crumb.
- 100 ml milk : Brings the batter together and ensures moistness.
- 150 g pesto rosso : Homemade or store-bought — just make sure it’s good quality.
- 10 sun-dried tomatoes : Oil-packed or rehydrated and chopped into quarters.
- Salt, black pepper, dried oregano : Adjust seasoning depending on the saltiness of your cheese and pesto.
How to Make Pesto Rosso and Sun-Dried Tomato Savoury Cake (Step-by-Step)
- Preheat your oven to 180°C (350°F) – fan-assisted if possible.
- In a large mixing bowl, combine the flour and baking powder.
- Add in the eggs, olive oil, and milk. Whisk until smooth.
- Mix in the pesto rosso and chopped sun-dried tomatoes.
- Fold in the grated cheese, salt, pepper, and oregano.
- Grease and flour your cake tin (or line with parchment paper).
- Pour in the batter, then use a butter knife to gently press some tomato pieces near the surface for an attractive top.
- Bake for 45–50 minutes, or until a knife inserted in the centre comes out clean.
- Let cool slightly before slicing. Serve warm or at room temperature.
Tips to Nail This Savoury Cake Every Time
- Don’t overmix the batter – it can make the cake dense.
- Use room temperature ingredients for a smoother batter.
- For even tomato distribution, press the tomato pieces into the batter after pouring it into the tin.
- Check doneness with a knife, not just the clock.
- Bake in a smaller tin for a taller loaf, or try muffin tins for mini cakes — ideal for picnics or finger food!
- Homemade pesto and sun-dried tomatoes take the flavour to another level, but high-quality store-bought versions work too.
Storage & Freezing Tips
- Room temperature: Wrap well and store for up to 2 days in a cool spot.
- Fridge: Keeps fresh for 4 days in an airtight container. Bring to room temp before serving.
- Freezer: Slice, wrap individually in cling film, and store in a freezer bag for up to 3 months. Reheat in a low oven or let thaw overnight.
Serving Ideas
- Perfect with a light soup like Chorba or a summer salad like the watermelon and feta salad.
- Great addition to lunchboxes.
- Serve sliced on an antipasti board with olives, feta, and roasted vegetables.
- Try it with a yoghurt or herb dip for apéro-style bites.
Frequently Asked Questions
– Can I use green pesto instead of red? Yes! The flavour will be different but just as delicious.
– Can I make it dairy-free? You can replace the cheese with a plant-based alternative and use almond or oat milk instead of dairy.
– Can I make it in advance? Absolutely. It keeps well and even tastes better the next day.
– What can I use instead of sun-dried tomatoes? Roasted red peppers or olives make great alternatives.
Other appetiser recipes to try
- Courgette and feta savoury cake
- Homemade Lebanese falafel recipe
- Crispy Minced Lamb Samosas with Spring Roll Wrappers
Rustic Pesto Rosso & Sun-Dried Tomato Cake Recipe
Ingredients
- 180 g all-purpose flour
- 3 large eggs
- 1 packet baking powder about 10–11 g
- 100 g grated cheese
- 3 tablespoons olive oil approx. 50 ml
- 100 ml milk
- 150 g pesto rosso
- 10 sun-dried tomatoes
- Salt black pepper, dried oregano
Instructions
- Preheat your oven to 180°C (350°F) – fan-assisted if possible.
- In a large mixing bowl, combine the flour and baking powder.
- Add in the eggs, olive oil, and milk. Whisk until smooth.
- Mix in the pesto rosso and chopped sun-dried tomatoes.
- Fold in the grated cheese, salt, pepper, and oregano.
- Grease and flour your cake tin (or line with parchment paper).
- Pour in the batter, then use a butter knife to gently press some tomato pieces near the surface for an attractive top.
- Bake for 45–50 minutes, or until a knife inserted in the centre comes out clean.
- Let cool slightly before slicing. Serve warm or at room temperature.
