Perfect for a light lunch, or a conversation-starting brunch, cake salé is a Provençal classic raises glasses and eyebrows with equal ease. Who says you can’t have cake for breakfast?! This savoury cake recipe is easy to make and utterly scrumptious…
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 10 Portions
Ingredients:
1 cup/200g All Purpose flour
4 large eggs
3/4 cup/180g cheese, grated; gruyere, Emmental, or other strong cheese (Comté also works well)
1/2 cup/125ml milk
1/4 cup/60ml olive oil
1/2 tbsp baking powder
pinch salt and pepper
Flavouring Ingredients
3/4 cup/180g lardons, or chopped ham, cooked and cooled
1/4 cup/60g of pitted green olives, sliced
1 tbsp dried chives, or 2 tbsp fresh chives
Method
Preheat the oven to 180˚C/350˚F and lightly grease a ‘loaf’ or similar sized tin.
Place the oil, milk and eggs in a bowl and mix thoroughly.
In a separate bowl, mix the flour and baking powder, salt and pepper. Once mixed, add the chives and the grated cheese, and mix again.
Next, add the cooked and cooled lardons, or chopped ham, and sliced olives to the flour mixture and combine so that everything is lightly coated in flour.
Finally, add the wet mixture to the dry, and combine thoroughly – being sure not to leave any pockets of flour.
Pour the mixture into the baking tin, and place into the preheated oven for 45 minutes or until the top is lightly browned, and coming away from the edges of the tin.
Remove from the oven when cooked, and leave in the tin for 10-15-minutes to set before removing, allowing a further 10-15-minutes before serving.
Serve at room temperature, with a little butter or flavoured spread. Alternatively, gently pan-fry and serve with a poached egg and grilled tomatoes for a tasty breakfast or brunch.
Kit Smyth is a retired chef with a passion for French cuisine. Originally from Australia, Kit is dedicated to exploring both old and new ingredients, techniques and styles, and developing recipes for home cooks, she also teaches these recipes online and in-person. Find out more at her website: TheBiteLine
