Green Za'atar Savoury Cake
One bowl, a whisk, no kneading and no proving — a savoury cake for breakfast or supper.
This green za'atar cake belongs to its season: you make it while the thyme is fresh and green, and it turns a single bunch into something that feeds a whole table. The batter comes together in one bowl with a whisk — no kneading, no proving — and the Nabulsi cheese melts inside while it browns on top under a scattering of nigella seeds. It works for breakfast with tea, for supper with a plate of salad, or on a tray for guests.
How to Prepare
Crack the four eggs into a wide bowl and add the tablespoon of vinegar.
Whisk well by hand until smooth and pale.
Add the room-temperature milk and the olive oil and whisk until combined.
Add the sifted flour together with the baking powder and the teaspoon of sugar.
Whisk until the batter is completely smooth and lump-free, with a loose, creamy consistency.
Add the chopped fresh green za'atar and the cubed Nabulsi or feta cheese.
Fold gently with a spoon or spatula just until the herbs and cheese are evenly spread — don't overmix.
Oil a tin about 24 cm across, pour in the batter and level the top.
Scatter a few extra cheese cubes over the surface and sprinkle generously with nigella seeds.
Bake in a preheated 180°C oven for 30–35 minutes, until risen, golden on top, and a skewer comes out clean.
Let it settle for ten minutes, turn it out or serve straight from the tin, and slice while warm.
Wash the green za'atar and dry it thoroughly before chopping. Extra moisture weighs the batter down and stops the cake rising.
Ingredient Swaps
No fresh green za'atar? Use parsley plus half a cup of dried thyme, briefly soaked, or a mix of spinach and mint.
No Nabulsi cheese? Feta, white cheese, or cubed halloumi all work.
If the cheese is very salty, soak it in cold water for fifteen minutes before cubing.
Vegetable oil can replace the olive oil for a lighter flavour — but the olive oil is what gives this cake its character.
Add a teaspoon of sumac or a pinch of black pepper to the batter for another layer of flavour.
For a richer top, brush the surface with beaten egg yolk before scattering the nigella seeds.
Sesame seeds, or a mix of sesame and nigella, can stand in for the black seed.
Common Questions
Why didn't my cake rise?
Check that the baking powder is fresh and the milk was at room temperature, and don't overbeat once the flour is in. Wet za'atar is another common cause.
What does the vinegar do?
It reacts with the baking powder for a higher rise and a softer crumb, and balances the richness of the olive oil. You won't taste it in the finished cake.
Can I bake it in a rectangular tin?
Yes. Use roughly a 20×30 cm tin and cut the baking time to about 25 minutes, since the layer will be thinner.
How long does it keep?
Two days in an airtight container at room temperature, or four days in the fridge. Warm it in the oven for a few minutes to soften it again.
Can I freeze it?
Yes. Cool it completely, slice, wrap the pieces and freeze for up to a month, then reheat straight from frozen in the oven.
Do I need to add salt?
Nabulsi or feta cheese is usually salty enough on its own. Taste the batter before pouring and add only a pinch if your cheese is mild.
More from the Kitchen
Roasted Eggplant with Yogurt-Tahini Sauce
Tender roasted eggplant drizzled with a garlicky yogurt-tahini sauce. A simple, delicious mezze.
Read Recipe
Eggplant Mutabbal Fatteh
Smoky grilled eggplant folded into a yogurt-tahini sauce, piled over crisp bread with pomegranate, pine nuts and molasses.
Read Recipe
Creamy Mushroom Chicken
Golden pan-seared chicken breast in a silky cream and mushroom sauce, brightened with lemon and served over white rice.
Read Recipe
Pasta Kabsa with Chicken
Pasta simmered in spiced chicken broth until it drinks it all up, served under golden browned chicken.
Read Recipe