Savory Cake with Cheese & Sesame

This is one of my oldest recipes, one I’ve developed and adjusted over the years until it became exactly how I like it. Soft on the inside, lightly golden on top, and full of flavor from feta, herbs, and a hint of sesame. It’s simple, reliable, and always feels homemade in the best way.

I often bake it for tea time, when something savory feels just right alongside a warm drink. It also makes a lovely weekend breakfast or an easy light lunch with salad if you’re looking for ideas. The sesame crust gives it a gentle nutty aroma, and it tastes even better while still slightly warm.

Ingredients

• 3 large eggs, room temperature

• 1¾ cups (220 g) all-purpose flour, sifted

• ⅓ cup (70 ml) sunflower or olive oil

• ½ cup (100 g) plain yogurt

• 1 teaspoon baking powder

• 1 teaspoon salt (reduce if the cheese is salty)

• 100–120 g feta or white cheese, crumbled

• ½ bunch dill or parsley, finely chopped

For topping

• 2 tablespoons sesame seeds

Instructions

Prepare the pan and preheat the oven

Preheat the oven to 180°C and set it to top and bottom heat. Grease a 20 cm square baking tray and line it with parchment paper.

Mix the wet ingredients

In a large bowl, whisk the eggs until slightly foamy. Add the yogurt and oil, then whisk until smooth and combined.

Add the dry ingredients

Sift in the flour, baking powder, and salt gradually while mixing until you have a thick, even batter.

Fold in the cheese and herbs

Add the crumbled feta and chopped herbs.

Gently fold with a spatula until evenly distributed. The mixture should be thick but still soft.

Spoon into the tray and bake

Spoon the batter into the prepared tray and smooth the top with a spatula. Sprinkle sesame seeds evenly over the surface. Bake on the middle rack for about 25–30 minutes, depending on your oven. The top should turn golden and feel set in the center. When a toothpick comes out clean or with just a few crumbs, it’s ready.

Cool and serve

Let the cake rest in the tray for 10 minutes.

Transfer to a wire rack and cool slightly before slicing into squares.

Tips

If the top browns too quickly, cover loosely with foil for the last few minutes of baking.

Once cooled, wrap the cake tightly in plastic wrap or beeswax paper to keep it soft, and store at room temperature for up to two days.

You can also freeze individual slices. Just wrap them well and warm in the oven for a few minutes before serving.