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Salty cakes with mozzarella and bacon

January 9, 2011

Salty cakes are a great and easy idea for a snack, office lunch, breakfast or even a buffet, just like I did on New Year’s Eve.

The versions are many and you can combine anything you can think of; fish (salmon, tuna etc), meat (chicken, pork), vegetables, cheese and so on.

I hadn’t made these particular cakes before and they were very good as others I’ve made in the past. I baked them in a muffin pan but you can use whatever cake mould you like or prefer.

By Vangelis Driskas in Extra Gourmet magazine of Eleftherotypia newspaper


  • 2 ½ cups of all purpose flour
  • 1 cup of yoghurt
  • 1 cup of melted butter
  • 2 balls of mozzarella
  • 10 bacon slices
  • 1 tsp baking powder
  • 4 eggs
  • 1 cup grained cheddar
  • 1 cup grained parmesan + and a little bit more for sparkling in the end
  • Salt, pepper
  • Butter and flour for greasing the mould


  1. Preheat the oven at 356ο F
  2. Chop in small cubes and pieces mozzarella and bacon
  3. Mix well in a big bowl yoghurt, melted butter, eggs (slightly bitten), cheese (mozzarella, cheddar, parmesan), bacon, and a small pinch of salt.
  4. Add flour and mix well –if the mixture thickens too much, as in my case, add a little bit of milk (3-5 tbsp)
  5. Butter and flour the mould you will use and pour the mixture. Sprinkle with a little bit of parmesan and bake it for 30’ –if you use muffin mould- or for 45-60’ –if you use any other cake mould.
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