Chorizo, ​​Sundried Tomato, and Mozzarella Cake


Savory cake that is closer to a mealtime bread in density and flavors. This cheesy mozzarella and sundried tomato cake can be sliced up and eaten as an on-the-go snack, or toasted for a delicious bread. It’s marbled with bright colors from the red juicy tomatoes and chunks of salty, savory chorizo all held together with stingy, fresh mozzarella cheese and baked to perfection.


  • 3 eggs
  • 150 grams flour
  • 2 teaspoons yeast
  • salt (to taste)
  • ground black pepper (to taste)
  • evaporated milk (15 cl.)
  • oil (10 cl.)
  • 1/2 chorizo (chopped)
  • 10 dried tomatoes
  • 100 grams Emmental cheese (grated)
  • 1 mozzarella cheese (thinly sliced)


  1. Preheat oven to 180 degrees Celsius.
  2. In a bowl, beat the eggs, flour, yeast, salt, and pepper.
  3. Add evaporated milk and oil and mix until smooth.
  4. Add the chorizo, dried tomatoes, Emmental cheese, and Mozzarella. Mix.
  5. Pour this mixture into a buttered loaf pan and bake for 45 minutes.
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