Cake Salé

This is a wonderful French recipe, and quite easy.  The cake (really bread) is perfect in so many settings.  Great on its own with butter, or as toast, or as a side to soup or dip.

For the dough:

  •     3 eggs
  •     Pepper (a pinch)
  •     50 grams grated parmesan cheese
  •     50 grams grated cheddar
  •     70 ml olive oil
  •     70 ml milk
  •     1 teaspoon salt
  •     150 grams all-purpose flour
  •     1 tablespoon baking powder

In s large bowl blend together the eggs, pepper, salt and cheeses.  Add the olive oil and milk and mix well.  Sift the flour and baking powder into the mix and stir until smooth.

A kitchen scale is a godsend, especially for this sort of recipe, where the measures are largely metric.  I used onion and peppers for the cake filling, although sautéed ham slices may be added for a bit of smokiness.  Here are the veggie ingredients:

  •     50 grams onion, diced
  •     50 grams red bell pepper, diced
  •     50 grams yellow bell pepper, diced
  •     50 grams orange bell pepper, diced
  •     1 tablespoon olive oil

Sauté the onions and peppers in the olive oil, and once softened, fold into the cake filling.

Line an 8 inch loaf pan with parchment paper and heat your oven to 375°F.  Pour the mixture into your loaf pan and bake for 30 to 35 minutes.  Voilà!