Ingredients:

4 extra large eggs

1 pack (8 Oz) full fat cream cheese, cut into cubes 

1/3 cup vegetable oil

2/3 cup milk

1 cup grated Parmesan 

1 cup grated Pecorino

2 2/3 cups flour

2 tsps baking powder 

1/2 tsp salt

1 1/2 tsp freshly ground black pepper 

Optional: Everything Bagel seasoning to taste for top

Directions:

Grease and flour a chiffon cake pan (or Bundt pan).

Set aside.

Preheat oven to 375F.

Mix baking powder and pepper into flour. Set aside.

Beat the eggs and salt with either a stand or hand mixer.

Make sure to beat them long enough so that they become foamy.

Add cubed cream cheese and oil, continuing to mix.

Add milk while mixing.

Add grated cheeses and blend until incorporated.

Finally, add the flour mixture, a little at a time until fully combined.

Carefully spoon batter into prepared pan and spread batter evenly.

Sprinkle some Everything Bagel seasoning over the top of batter, if using.

Bake in hot oven for about 45 minutes until golden and when a cake tester (or toothpick) comes out clean.

Allow to cool 15 minutes before serving. 

TIPS:

This savory cake is great for an appetizer, snack or to take on a picnic. For a pretty presentation, fill the hole in the cake with assorted Italian dried meats and use some to top a slice of cake…. it’s better than a sandwich!

This recipe can also be made into muffins. Just grease and flour a 12-cupcake pan and divide batter equally into the 12 cups. Bake at 375F for 20-25 minutes.

This recipe is perfect during Lent, Easter brunch and for those following a vegetarian diet.