Savoury Za'atar Cake
Whisk, pour, bake: eggs with yogurt and olive oil, a spoon of vinegar for a tender crumb, flour and baking powder, and za'atar through the batter — scatter cheese, peppers and olive rings on top and serve with tea and olives.
Savoury za'atar cake is an inventive alternative to sweet bakes, at home on the breakfast, dinner or mezze table. Za'atar and olive oil give it an authentic Levantine flavour, while yogurt keeps it soft and moist inside. Top it with cheese cubes, bell pepper and olives for a bite that is complete in both taste and looks.
How to Prepare
Heat the oven to 180°C and grease a baking tin.
Whisk the eggs with the vinegar, olive oil, yogurt and salt.
Fold in the flour, baking powder and za'atar until just combined.
Pour into the tin and scatter cheese, bell pepper and olive rings on top.
Bake 30–35 minutes until golden and a skewer comes out clean.
Cool slightly, slice and serve with tea and olives.
The vinegar is the quiet hero — it reacts with the baking powder for a lighter, more tender savoury crumb.
Ingredient Swaps
• Yogurt can be replaced with milk plus a squeeze of lemon for a light tang.
• Add shredded cheese into the batter itself for a richer taste.
• Instead of za'atar, use other dried herbs such as mint or parsley.
Common Questions
How do I get a fluffy savoury cake?
Do not overmix the batter after adding the flour so it does not turn dense.
Can I bake it as small cakes?
Yes, pour it into muffin tins and shorten the baking time slightly.
How do I know it is done?
Insert a toothpick in the centre; if it comes out clean, it is ready.
Is it served hot or cold?
Delicious either way, and it stays soft for a day or two in a sealed container.
Why add vinegar?
It reacts with the baking powder to give the cake extra lightness and rise.
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