Salmon And Zucchini Bundt Cake

by Francesca
10 Slices
50 min

Summer and picnic season is upon us and what a better way to enjoy the good weather with a yummy savoury cake to take with you on fun days spent outdoors?

This is such a great recipe that you will love.

A savoury cake full of flavour which is perfect as a quick lunch, a snack or even finger food for lunchboxes, you choose! It’s delicious either warm or cold and kid approved too! What else to ask for, right?

I learnt to hide the veggies in a cake and that way I get my son to eat courgette too for ex! Simple little mum tricks which work most of the times.

Salmon And Zucchini Bundt Cake
Recipe details
  • 10  Slices
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • - 250gr self-raising flour
  • - 3 eggs
  • - 80ml almond milk
  • - 50ml sunflower oil
  • - 30gr white yogurt
  • - 120gr cooked salmon (smoked salmon is great too)
  • - 1 courgette/zucchini grated
  • - 1 teaspoon baking powder
  • - 1/2 teaspoon salt
  • - handful parsley or mint chopped
  • - black pepper/paprika (optional)

Start by pre-heating the oven then simply mix all ingredients.
Grease the bundt cake mould with some oil & sprinkle grated bread all over to prevent sticking, then pour the mixture inside.
Bake at 180 degrees Celsius for about 40 minutes. It’s sooo good!
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