Savoury Apero Cake
Virtual Apero time in
Lockdown in France!
Time to bake an Apero Cake
Well, the world has changed beyond all recognition in the last few weeks. We are all still reeling from the enormity and impact of Covid-19 in every aspect of our life. Maybe some of us are re-evaluating how we spend our time and hopefully, the majority of us will be able to come out of this with something positive to change. We all kick against change but this has been enforced upon us.
This virus sweeping the world is making us look at ourselves and challenging us to remain positive, find the good in the small things in life and appreciate the things we do have. Like our health – this is an amazing demonstration, sadly without considerable cost and loss of life that the one thing in life we must not take for granted is our health. We must also be eternally grateful to those healthcare workers who are giving tirelessly to ensure our health is not endangered.
Virtual Apero Time – let’s eat cake!
I am aware of the seriousness of this situation but I really feel that we need to focus on humour, friends and things that make us feel good. Enter stage left Zoom, House Party, Hangout! Not apps most people had heard of a couple of months ago! These online tele/video conferencing apps are enabling us to keep in touch with friends and family globally. Another new pastime is the ‘virtual Apero’. This has taken France by storm! We set up a video call with friends, glass of wine and snack in hand and enjoy some great chat and precious time with friends.
In order to enjoy this new virtual Apero time to the max… here’s a new Apero cake recipe from the Taste of Savoie Kitchen. Hopefully, many of these ingredients are readily available but be creative as you can swap in many other veggies, kinds of cheese, spices and herbs while keeping to the basic recipe.
Apero Time in France is a tradition – read more about that
here and what ‘apero’ means
Recipe for a Savoury Apero Cake
Savoury Apero Cake
- 1. 5 litre Loaf Tin
- food mixer or whisk
- grater or food processor
- 3 eggs
- 25 g caster sugar
- 250 g plain flour
- 1 tsp sea salt
- 3 tsp baking powder
- 1 tsp sweet smoked paprika or chilli flakes
- 100 ml buttermilk*
- 150 ml olive oil
- 100 g mix of semi sun-dried tomatoes and roasted peppers
- 50 g finely chopped chorizo
- 1 medium-sized courgette
- 100 g feta cheese or goats cheese
- Preheat the oven to 180C. Grease and line a 1.5L loaf tin with baking paper.
- Beat the eggs with the caster sugar.
- Mix the flour, sea salt, baking powder and paprika or chilli flakes in a separate bowl.
- Fold the flour mixture into the eggs with the buttermilk and olive oil.
- Roughly chop the sundried tomatoes and roasted peppers and add them to the mixture.
- Coarsely grate the courgettes and add along with the chorizo.
- Crumble into the mix the feta cheese in small pieces.
- Pour the mixture into the loaf tin and bake for 45 – 55 minutes or until a skewer or knife inserted into the cake comes out clean.
- Allow the cake to cool in the tin for around 10 minutes and then turn out onto a cooling rack.
- Serve cut into small pieces to enjoy with an aperitif or cut into larger slices for lunch or to take on a picnic.
with the 100ml of milk and let it stand for 5 minutes. To make this a vegetarian cake leave out the chorizo. You could add in olives, chopped nuts, pine nuts.
If you like this apero cake you may like an earlier version I made with broad beans and pesto.
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Why not pin this delicious recipe for your next Apero time!