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Cake Salé (French Savory Cake)

Sliced French savory cake on a serving board.

5 from 2 reviews

Cake salé is a traditional French savory cake made with an unsweetened cake batter and a generous amount of savory filling such as salmon, grated cheese, and green olives. It's a tasty, quick bread served at French apéro or simply as an appetizer.

Ingredients

Scale

For the cake batter:

  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon (15 g) baking powder
  • 5 large eggs (250 g), room temperature
  • 1/3 cup (75 g) clarified butter (ghee)
  • 1/3 cup (75 g) grape seed oil
  • 2/3 cup + 2 1/2 tablespoons (200 g) whole milk
  • 3/4 teaspoon (5 g) salt
  • black pepper (to taste)
  • 1.8 oz. (50 g) green onions
  • 5.3 oz. (150 g) Emmental cheese
  • 2.7 oz. (75 g) smoked salmon
  • 2.7 oz. (75 g) fresh salmon
  • 3.5 oz. (100 g) pitted green olives
  • 2 oz. (60 g) Gruyère cheese
  • 2 oz. (60 g) brown flaxseed

For the decoration (optional):

  • smoked salmon
  • lemon
  • black sesame seeds
  • leek shoots

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Instructions

  1. Heat oven to 320°F (160°C). Butter and flour 8 x 4-inch bread loaf pan, and tap the flour excess.
  2. In a large bowl, sift all-purpose flour and baking powder. Add eggs and mix with a hand whisk.
  3. Add the clarified butter warmed to 120°F (50°C) and grape seed oil and combine with a rubber spatula.
  4. Pour the milk, add salt and black pepper, and mix everything well. Add flaxseed and grated Emmental cheese, and combine.
  5. Add fresh and smoked salmon cut into pieces, chopped green onions, and chopped green olives, and mix just to combine.
  6. Pour the cake batter into the prepared loaf pan, smooth the batter with the spatula, and sprinkle with grated Gruyère cheese. 
  7. Bake at 320°F (160°C) for 10 minutes. Then lower oven temperature to 285°C (140°C) and bake for 30 minutes longer. Watch for the gold color of the cheese on top of the cake. Once the cake is ready, remove it from the bread pan and let it cool on a wire rack.
  8. Decorate the cake before serving, using slices of smoked salmon, lemon slices, black sesame, and leek or clover shoots.

Notes

  1. Make mini loaf cakes by dividing the cake batter between loaf tins, but adjust the baking time.
  2. Serve it cold or warm, accompanied by a glass of wine and a nice green salad to add a touch of freshness.

Nutrition

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