This recipe is one of the unpublished ones in my books. But I really wanted to share with you this delight from my third book "I'll take a bite out of it". We all make savory cakes and I have several attempts at the time to get the proportions I like for a fluffy batter, but where the ingredients don't fall to the bottom of the pan. I suggest this super-delicious version with blue cheese (I used Saint Agur here), nuts and raisins. You can vary by adding cranberries, dates and other nuts!