Sometimes cakes don’t need to be sweet, stuffed with rainbow colored candied fruits and backed with a hint of rum aroma. Several of us might not have left their ideas wander in those waters till now , so the notion might sound strange and bizarre. Nevertheless, I believe several friends and folks will agree, that there is nothing more intriguing, then a savory cake on a warm summer day. As Snack or simply as little side, a cake can be savored and enjoyed throughout the day, so it isn’t surprising that this rich baked creation is part of the french cuisine and in general belongs to the Mediterranean coastal kitchen of Europe.
My Mediterranean cake is an other family treasure recipe. I remember my mother preparing it since ever, alltough not very often. The savory cake is more of a occasional treat and especially it is a summer time enjoyment. Of course there are several cake recipes out there with different key ingredients, spice twists and finishing touches and each is best enjoyed at a certain time of the year. But the Mediterranean carrot, olive, anchovy, sun dried tomato cake will remind one of light waves breaking the south European shores, enormous wide purple aromatic lavender fields, good wine and most probably of the sound of chirping cicadas in the afternoon heat. Ahhhh I am getting goosebumps at the thought of sitting there right now!
Something I discovered while enjoying the Mediterranean cake was, that it was delicious when dipped like a bread in cold summer soups such as a Orange Tomato Soup with Mozzarella or you can have your favorite salad paired with a slice of goodness. Otherwise I love to have a slice or two as Brunch or Snack, covered with Cheese Spread or sometimes even just purely plain. Savory cakes are highly adaptable and a must have this season!
So,… for now this is the last Wednesday post here but as mentioned some days back, I ll be keeping up with 2 posts in the week (MO+FR) from next Monday onwards. Just thought I ll remind you quickly again, so that you won’t be taken by surprise!
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