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Savory cakes are a delightful twist on the traditional sweet cakes most people are familiar with. They provide a unique culinary experience, blending the art of baking with the essence of savory ingredients. These cakes not only serve as a fantastic centerpiece for any meal but also showcase versatility, allowing for a wide range of flavors and textures. Among these savory creations, the Savory Neapolitan Cake stands out, inspired by the rich and diverse culinary traditions of Italy.

Savory Neopolitan Cake

Discover the delicious world of savory baking with this Savory Neapolitan Cake recipe. Featuring three unique layers of sun-dried tomatoes, fresh spinach, and creamy mozzarella, this dish showcases vibrant Italian flavors in an eye-catching format. Perfect for gatherings, picnics, or as an elegant entrée, it's a delightful way to experience the richness of savory ingredients in cake form. Enjoy each satisfying slice warm or at room temperature and impress your guests with this gourmet creation.
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Ingredients
  

For the Tomato Layer:

1 cup sun-dried tomatoes, chopped

1 cup all-purpose flour

1/2 cup grated Parmesan cheese

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

2 large eggs

1/4 cup olive oil

1 tbsp fresh basil, chopped

For the Spinach Layer:

1 cup fresh spinach, chopped

1 cup all-purpose flour

1/2 cup feta cheese, crumbled

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

2 large eggs

1/4 cup olive oil

1 tbsp fresh dill, chopped

For the Mozzarella Layer:

1 cup shredded mozzarella cheese

1 cup all-purpose flour

1/2 cup goat cheese, crumbled

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

2 large eggs

1/4 cup olive oil

1 tbsp fresh oregano, chopped

For Assembly:

1/4 cup olive oil (for greasing)

Fresh herbs for garnish (basil, dill, oregano)

Instructions
 

Prepare the Oven and Pans:

    Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans with olive oil and line the bottoms with parchment paper.

      Make the Tomato Layer:

        In a mixing bowl, combine the flour, baking powder, and salt. In another bowl, whisk together milk, eggs, and olive oil. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in sun-dried tomatoes and basil. Pour the batter into the first prepared cake pan.

          Bake the Tomato Layer:

            Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes in the pan before transferring to a wire rack.

              Repeat for Spinach Layer:

                While the tomato layer cools, follow the same process for the spinach layer. Combine the flour, baking powder, and salt, and whisk the wet ingredients separately. Mix in spinach and feta. Pour into the second prepared cake pan and bake for 20-25 minutes. Cool as with the tomato layer.

                  Prepare the Mozzarella Layer:

                    Repeat the mixing process for the mozzarella layer, folding in shredded mozzarella and goat cheese. Pour into the third prepared pan and bake similarly. Once cooled, remove all layers from the pans.

                      Layer the Cake:

                        On a serving platter, place the tomato layer and spread a thin layer of olive oil over the top. Add the spinach layer atop it, followed by another drizzle of olive oil. Finally, place the mozzarella layer on top.

                          Garnish and Serve:

                            Drizzle the whole cake with a touch more olive oil and garnish with fresh herbs of basil, dill, and oregano. Slice and serve warm or at room temperature.

                              Prep Time: 30 mins | Total Time: 1 hr 45 mins | Servings: 8-10