Tuna & Feta Cheese Savory Cake
Do you have a can of Tuna hiding in your pantry and don’t want to make another Tuna Sandwhich? Then, you are going to Love this new recipe coming straight from the South of France.
My Wonderful and Talented Friend, Christèle (@christele_dans_vos_assiettes) made this recipe last year and I have enjoyed baking it so much, that I could only share it! You will find the direct link to Christèle’s recipe right HERE!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Tuna & Feta Cheese Savory Cake
This Delicious Tuna and Feta Savory Cake will take you straight ahead to the Shores of the Mediterranean Sea!
Equipment
Ingredients
- 2 eggs
- 1 tbsp (4 g) Herbs de Provence Oil
- 2 tbsp (8 g) Herbs de Provence Mustard
- 2/3 cup (85 g) flour (sifted)
- 2 1/2 tsp (12 g) baking powder
- Lavender Salt (Season to Taste)
- Pepper Mil (Season to Taste)
- 5 oz (140 g) Solid white albacore Tuna (In Water, Drained)
- 4 oz (115 g) Feta Cheese (Diced)
Instructions
- Preheat oven to 400F/200C.
- In a mixing bowl, whisk the eggs with the Herbs de Provence Olive Oil and Provence Mustard.
- Add the flour and baking powder. Season with Lavender Salt and Pepper. Whisk until all combined.
- Fold in the drained tuna and diced Feta cheese.
- Place your Daisy Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Gently pour your preparation into the Flexipan® with a spatula.
- Bake for 20 minutes at 400F/200C. (Every oven heats differently, monitor your cake from 18min)
- Once yourTuna & Feta Savory Cake is out of the oven, let it cool down for about 10min. Then, unmold, serve and enjoy! Enjoy & Bon appétit!
YouTube Video
Photos
Nutrition
Calories: 143kcal | Carbohydrates: 9g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 419mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Thank you for this recipe.
How do you prefer to eat it: cold or warm?
Hi Lucienne, it is a recipe from Nice France. So I would say warm to room temperature is great served with your favorite salad! Hope this helps ~Nessa