Okay, so you know how sometimes you just need something *different* for the holidays? Something that isn’t a sweet dessert but still feels totally festive and special? That’s exactly why I love whipping up this Savory Pepper and Mozzarella Cake for Christmas. It’s become a bit of a tradition at our house, usually making an appearance on Christmas Eve or Boxing Day. It’s got this wonderful cheesy, peppery kick that just cuts through all the richness of the season, and honestly, it’s just so darn easy to throw together. My aunt first made it years ago when she was short on time but wanted something impressive, and it’s been a hit ever since!
Why You’ll Love This Savory Pepper and Mozzarella Cake for Christmas
Seriously, this cake is a lifesaver during the busy holiday season! Here’s why it’ll be your new go-to:
- Super Simple: It comes together in a flash, leaving you more time for, well, everything else Christmas requires.
- Amazing Flavor: That perfect combo of peppery warmth and gooey mozzarella is just *chef’s kiss*.
- Crowd-Pleaser: It’s a guaranteed hit whether you serve it as an appetizer or a side dish at your Christmas gathering.
- Festive Feel: It just *looks* and *tastes* like the holidays without being overly sweet.
You really can’t go wrong with this fantastic Savory Pepper and Mozzarella Cake for Christmas!
Gathering Your Savory Pepper and Mozzarella Cake for Christmas Ingredients
Alright, let’s get our ingredients ready for this amazing Savory Pepper and Mozzarella Cake for Christmas. It’s really straightforward, but a little prep makes everything go smoother. You’ll need:
- 2 cups all-purpose flour, sifted – this just helps keep it light, you know?
- 1 teaspoon baking powder, level – our little lift agent!
- 1/2 teaspoon fine salt – don’t skip this, it really wakes up the flavors.
- 1/4 teaspoon freshly ground black pepper – I love the little kick from freshly ground.
- 1/4 teaspoon red pepper flakes, optional – only if you like a tiny bit of heat, perfect for Christmas!
- 3 large eggs, at room temperature – this is important so they mix in nicely.
- 1 cup whole milk, at room temperature too – same reason as the eggs!
- 1/2 cup extra virgin olive oil – for that lovely moisture and richness.
- 1 cup shredded low-moisture mozzarella cheese, packed – gotta have that gooey, melty goodness!
- 1/2 cup roasted red peppers, drained and finely chopped – they add such a sweet, smoky depth.
- 1/4 cup fresh parsley, finely chopped – for a pop of color and freshness.
Gathering these bits and bobs is half the fun, really. It’s like setting the stage for a delicious performance!
Preparing Your Savory Pepper and Mozzarella Cake for Christmas: Step-by-Step
Alright, let’s get this Savory Pepper and Mozzarella Cake for Christmas into the oven! It’s really not complicated at all, and following these steps will make sure it turns out perfectly. Trust me, the smell alone will get everyone excited for the holidays!
Step 1: Oven and Pan Preparation
First things first, let’s get that oven nice and hot. Preheat your oven to 350°F (175°C). While it’s heating up, grab your 9-inch cake pan. You want to make sure nothing sticks, so give it a good grease with a little butter or cooking spray, and then dust it all over with flour. Pat out any excess flour. This little step is key to getting your beautiful savory cake out in one piece!
Step 2: Combining Dry Ingredients for Your Savory Pepper and Mozzarella Cake
Now, for the dry stuff. In a big bowl – and I mean a *really* big one – whisk together your sifted all-purpose flour, baking powder, salt, and both the black pepper and the optional red pepper flakes. Whisking them together really well helps distribute everything evenly, so you don’t get little pockets of baking powder or salt. It’s like giving all the dry ingredients a friendly hello before they meet the wet ones!
Step 3: Mixing Wet Ingredients
In a separate bowl, go ahead and beat your eggs. Just a quick whisk is fine. Then, whisk in the milk and the olive oil until it’s all nicely combined. Having the eggs and milk at room temperature really helps them blend smoothly with the oil, so you get a nice, emulsified mixture. It’s a small detail, but it makes a difference!
Step 4: Combining Wet and Dry Mixtures
Okay, here’s where it all comes together! Pour the wet ingredients into the bowl with your dry ingredients. Now, mix them together *just* until they’re combined. Seriously, don’t go crazy with the mixing! Overmixing can make the cake tough, and we definitely don’t want that. A few little streaks of flour are totally fine, they’ll disappear when we fold everything else in.
Step 5: Folding in Savory Elements
This is where the magic happens! Gently fold in the shredded mozzarella cheese, those lovely chopped roasted red peppers, and the fresh parsley. Use a spatula or a wooden spoon and just fold them in until they’re distributed throughout the batter. Be gentle here, we want to keep that batter airy and not deflate all the work we did creaming the eggs and milk!
Step 6: Pouring and Baking the Savory Pepper and Mozzarella Cake
Pour all that deliciousness into your prepared cake pan. Spread it out evenly so it bakes up nicely. Pop it into your preheated oven. It’ll need about 35 to 40 minutes. The best way to check if it’s done is to stick a wooden skewer or a thin knife right into the center. If it comes out clean, with maybe just a few moist crumbs attached, it’s ready! If there’s wet batter, give it another 5 minutes and check again.
Step 7: Cooling the Cake
Once it’s baked, take your Savory Pepper and Mozzarella Cake for Christmas out of the oven. Let it sit in the pan for about 10 minutes. This helps it firm up a bit. Then, carefully invert it onto a wire rack. Let it cool completely before you slice into it. I know, waiting is the hardest part, but it’s worth it so the cheese and everything sets up perfectly!
Tips for a Perfect Savory Pepper and Mozzarella Cake for Christmas
Okay, so you’ve got your batter ready, and you’re about to bake this amazing Savory Pepper and Mozzarella Cake for Christmas. Here are a couple of little tricks I’ve picked up that make it extra special:
- Room Temperature is Key: Seriously, don’t skip making sure your eggs and milk are at room temperature. It makes such a difference in how smoothly everything blends together. If you forget to take them out ahead of time, just pop the eggs in a bowl of warm water for a few minutes, and microwave your milk for about 20-30 seconds. It really stops your batter from getting weirdly separated.
- Gentle Folding: When you add the cheese, peppers, and parsley, fold them in gently. We want to keep as much air in the batter as possible. Think of it like tucking them in, not stirring them vigorously. This helps keep the cake light and fluffy, rather than dense and heavy.
Follow these little tips, and your Savory Pepper and Mozzarella Cake for Christmas will be absolutely spot-on!
Savory Pepper and Mozzarella Cake for Christmas: Variations to Explore
This Savory Pepper and Mozzarella Cake for Christmas is fantastic as is, but you know me, I love playing around! If you want to switch things up a bit, try swapping out half of the mozzarella for some sharp cheddar or even a bit of crumbled feta for a tangier bite. Fresh herbs are always a good idea too – a little bit of chives or even some basil folded in with the parsley can be amazing. For a bit more veggie power, finely chopped sun-dried tomatoes (drained well!) or even some sautéed mushrooms would be delicious additions. Just remember to keep the wet-to-dry ratio similar, and you can have a ton of fun customizing your holiday cake!
Serving Your Savory Pepper and Mozzarella Cake for Christmas
Once your Savory Pepper and Mozzarella Cake for Christmas has cooled a bit, it’s ready to shine! It’s so versatile. I love serving it as a fantastic appetizer, cut into small squares, maybe with a little dollop of sour cream or a zesty garlic dip on the side. Or, it makes an absolutely delightful side dish for your Christmas dinner, especially if you have a lighter main course. It’s also perfect for a holiday buffet because it holds up so well. Pair it with a simple green salad dressed with a light vinaigrette, and you’ve got a winner!
Storing and Reheating Leftover Savory Pepper and Mozzarella Cake for Christmas
Don’t you hate when you have delicious leftovers? Well, this Savory Pepper and Mozzarella Cake for Christmas is great for that! Once it’s completely cooled, just wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll keep nicely in the fridge for up to 3 days. When you’re ready for a bite, you can either enjoy it cold – it’s still really good! – or gently reheat a slice in the microwave for about 20-30 seconds. Just enough to warm it through and get that cheese a little gooey again. Easy peasy!
Frequently Asked Questions About Savory Pepper and Mozzarella Cake for Christmas
Got questions about my favorite Savory Pepper and Mozzarella Cake for Christmas? I’ve got answers!
Q: Can I make this Savory Pepper and Mozzarella Cake for Christmas ahead of time?
Oh, absolutely! This cake is actually even better made a day ahead. You can bake it completely, let it cool, and then store it in an airtight container at room temperature. It gives the flavors more time to really meld together. Just slice and serve when you’re ready!
Q: What are good substitutions for roasted red peppers in this Savory Pepper and Mozzarella Cake for Christmas?
If you can’t find roasted red peppers or just don’t have them on hand, no worries! You can use sun-dried tomatoes that have been rehydrated and chopped finely, or even some finely diced pimento peppers for a similar sweet, slightly tangy flavor. Just make sure they’re well-drained!
Q: How long does the Savory Pepper and Mozzarella Cake for Christmas last?
As I mentioned, it’s best eaten within a day or two, but it will keep well in an airtight container in the refrigerator for up to 3 days. The cheese and peppers are pretty forgiving. Just give it a quick reheat if you like it warm!
Q: Can I add other ingredients to this Savory Pepper and Mozzarella Cake for Christmas?
Definitely! Feel free to add about 1/4 cup of cooked, crumbled bacon or some finely chopped green olives for an extra savory punch. A little sprinkle of dried herbs like oregano or thyme mixed in with the dry ingredients can also be lovely.
Nutritional Information for Savory Pepper and Mozzarella Cake for Christmas
Just a heads-up, these are estimates, and the actual numbers can vary a bit depending on the exact ingredients you use. But for a slice of this delicious Savory Pepper and Mozzarella Cake for Christmas, you’re looking at roughly:
- Calories: 300
- Fat: 18g
- Protein: 10g
- Carbohydrates: 28g
It’s a nice balance, giving you flavor and satisfaction without being too heavy!
Divine Savory Pepper & Mozzarella Cake Christmas
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A savory cake featuring the flavors of pepper and mozzarella, perfect for Christmas celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 3 large eggs
- 1 cup milk
- 1/2 cup olive oil
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped roasted red peppers
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and red pepper flakes (if using).
- In a separate bowl, beat the eggs, then whisk in the milk and olive oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the mozzarella cheese, roasted red peppers, and parsley.
- Pour the batter into the prepared cake pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For an extra festive touch, you can add a sprinkle of paprika on top before baking.
- This cake can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Savory Cake
- Method: Baking
- Cuisine: European Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
Keywords: savory cake, pepper, mozzarella, Christmas, holiday baking, appetizer cake, party food