Cake salé (savory cake) is easy to make and extremely versatile (you can experiment endlessly with different types of cheeses, meats, herbs and condiments). A good cake salé is lovely as lunch or a light dinner with soup and a salad. I also like to serve it as a late afternoon apéro in the company of a fruity, rosé Crémant de Bougogne.
Though the cake is best eaten on the day it is made, it does freeze well.
Cake with Olives, Goat Cheese & Piment d’Espelette
- 100g whole wheat flour
- 100g all-purpose flour
- 1 tbsp baking powder
- 1 ½ tsp piment d’Espelette
- 3 medium eggs
- 150ml milk
- 4 tbsps extra virgin olive oil
- 150g soft goat cheese, in small chunks
- 100g kalamata olives, whole
- 1 ½ tbsps chives, chopped
- salt (preferably fleur de sel) and freshly-cracked pepper
Preheat the oven to 180°C and line a 26 x 11 cm cake tin with baking paper. In a large bowl, mix the two flours with the baking powder. Add the piment d’Espelette and mix again. Make a well in the center of the mixture and crack in the eggs. Pour in the milk and oil, and whisk gently, just until combined. Using a spatula, fold in the goat’s cheese, olives and chives. Pour the batter into the prepared cake tin and bake for approximately 40-45 minutes. Allow to cool before serving. Delicious with a green salad and a mustardy vinaigrette