This is a cake for savory lovers! Made with potato, bell peppers, and other vegetables, it’s not only rich in flavor but also high in nutrients. It’s a type of quick bread, which means that unlike bread made with yeast (which requires a resting period), this one is quick to make: simply mix the ingredients together and bake! It’s great for lunch or unexpected guests—especially those who prefer savory over sweet. The recipe can easily be customized to suit your taste preferences, feel free to use any vegetables or herbs you have on hand! You’ll love how easily this Potato and Bell Pepper cake comes together!
Potatoes – any potato variety will work with this recipe.
Red Bell Pepper – for a sharper taste, you can use green bell pepper instead
Chili Peppers – adjust to the heat level you prefer
Tomatoes – tomatoes should be peeled
Green onions – give the bread an oniony flavor
Parsley – adds an herbaceous flavor and color
Eggs – act as a binding agent
Cheese – use mature cheddar cheese for better flavor
This cake comes together quickly! Chop all the vegetables finely, and mix with the eggs milk, oil, and seasoning.
Add the flour and baking powder and mix to form a batter. Add the cheese cubes and vegetables, and stir to combine.
Sprinkle with cheese and bake for 30 minutes until golden and cooked through.
The best way to peel tomatoes is to blanch them in boiling them—this helps to loosen the skin from the tomato—then shock them in an ice bath.
If you prefer a more intense bell pepper flavor, use roasted red peppers.
You can substitute the fresh herbs with 2 Tbsp dried parsley.
Make sure the vegetables are dry, otherwise it will make the bread soggy.
This potato and bell pepper cake can be made in a loaf pan. Increase the baking time to 1 hour.
Test the cake for doneness by sticking a skewer or toothpick through the center. The skewer shouldn’t be completely clean, then it’s overbaked. There should not be any wet batter on the stick, but just a few moist crumbs.
Store the cake in an airtight container for up to 3 days, or in the fridge for up to 5 days.
Chop the potatoes, red peppers chili peppers into small cubes (about ½ inch).
Peel the tomatoes and chop them finely. Chop the rest of the ingredients.
Mix the eggs with milk, oil, salt, and pepper.
Add the flour and baking powder.
Add the cheese cubes to the batter.
Add chopped vegetables to the mixture, and stir to combine
Pour the mixture into a greased 8 x 8-inch baking dish. Sprinkle with cheese and bake for 30 minutes at 180°C / 350°F.
Slice into squares and serve.