Savory cake with fresh spring onions, parmesan and kefir

Scorrere verso il basso

This savory cake with fresh spring onions and grated parmesan cheese is not only very easy to prepare but fills the kitchen with an irresistible smell. The addition of kefir to the batter makes this savory cake soft and with a light milky aftertaste. In addition to kefir and spring onions in the batter you will also find parsley leaves and powdered garlic. Don’t omit these two ingredients that make this cake savory and mildly umami. It’s difficult to resist eating it while still warm with a drop of olive oil or hard cheese.

Savory cake with fresh spring onions, parmesan and kefir

Savory cake with fresh spring onions, parmesan and kefir is a soft and easy to prepare savory cake. Easy bread recipe
5 from 2 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 1 minute
Course second course
Cuisine Ovo-lacto vegetarianism
Servings 1 pan
Calories 320 kcal


  • 220 g all-purpose flour
  • 100 g whole meal flour
  • 1 tsp sugar
  • tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • 1 tsp garlic powder
  • 100 g grated parmesan cheese
  • 1 handful parsley leaves
  • 3 fresh spring onions
  • 320 ml kefir at room temperature
  • 80 ml olive oil
  • 2 medium eggs at room temperature
  • grated parmesan cheese and spring onions for decoration


Savory cake with fresh spring onions, parmesan and kefir

  • Sift the two types of flour with baking powder and baking soda into a bowl. Add salt, grated cheese, sugar, garlic powder and finally the parsley and chopped spring onions. Mix well to coat the herbs with the flour mix.
  • In the second bowl mix oil with the eggs and kefir. Add the liquids to the flour mix and mix well until all traces of flour disappear.
  • Line a rectangular cake pan (mine is 25×13 cm) with baking paper. Add the prepared batter and gently make it even. Sprinkle everything with more grated cheese and add a few pieces of chopped spring onion and a few parsley leaves for decoration.
  • Bake in a preheated static oven at 180°C for 50 – 55 minutes or until the toothpick inserted in the center of the plumcake comes out clean. Remove from the oven and let cool before serving either warm or cold.

Note from the author of this recipe

  • I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: and press Follow. Thank you from the bottom of my heart, Barbara. ^_^


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 1panCalories: 320kcal
Keyword onions, Parmesan cheese, savory cake
Tried this recipe?Let us know how it was!

Store covered at room temperature.

lot of love. B.

p.s. If you are looking for some other ideas for savory cakes and pies check out my recipe for Savory tart with potatoes, leeks and goat cheese (photo below) or Sun-dried tomatoes and broccoli rabe quick bread (photo below).

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