Savory Cakes Recipe

French Savory Cake with Ham, Cheese, and Olives 

This French savory cake is filled with scrumptious, savory ingredients: salty ham, aged cheese, and briny olives. A must for a francophile happy hour!

Prep: 15min

Total: 60min

Yield:

Servings:

Nutrition Facts :

Ingredients:

  • 1 1/2 cups 187 g / 375 ml all-purpose flour
  • 2 tsp 10 ml baking powder
  • 1/2 tsp 2 ml Herbes de Provence
  • 1/2 tsp 2 ml kosher salt, or fine sea salt
  • 1/2 tsp 2 ml freshly ground black pepper
  • 4 eggs
  • 1/2 cup 125 ml plain yogurt
  • 1/4 cup 60 ml extra-virgin olive oil
  • 1 cup 113 g / 4 oz grated Comté, Gruyère, or aged cheddar cheese
  • 3/4 cup 100 g / 3.5 oz diced cooked ham
  • 3/4 cup 85 g / 3 oz pitted green or black olives

Instruction:

  1. Preheat oven to 350°F (175°C). Grease a 9 x 5-in (23 x 12 cm) loaf pan (see note for other size options). Line the bottom and two longer sides of the pan with a sling of parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, herbes de Provence, salt, and pepper. In a second bowl, whisk together the eggs, yogurt, and olive oil. Pour the mixture over the dry ingredients and stir, using a spatula, until just combined. Fold in the cheese, ham, and olives. Transfer the batter to the prepared loaf pan. Use the spatula to smooth out the surface.
  3. Bake until the bread is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Remove from oven and let cool for 15 minutes. Pull on the parchment paper to unmold the cake, running a knife around the pan if necessary. Transfer to a wire rack and let cool completely.
  4. Slice the bread and serve at room temperature, or warm in a 300°F (150°C) oven for 10 minutes before serving.
  5. STORAGE: The flavors of this French savory cake keep developing as it sits, which makes it even better the next day. If you can, make it in advance, let it rool completely, then wrap it tightly in plastic wrap. Warm in a 300°F (150°C) oven for 10 minutes before serving.
  6. French savory cake will keep refrigerated, tightly wrapped, for up to 1 week, or frozen for up to 1 month.
  7. NOTE: The batter can also be baked in two small loaf pans (6 x 3.5 in / 15 x 9 cm) for about 25 minutes, or in a standard muffin pan. Line the pan with parchment paper cups. Divide the batter between the cups and bake for 20 minutes, or until the savory cupcakes are lightly golden and a toothpick inserted in the center comes out clean.

Caramelized Onion, Walnut, and Spinach Savory Cake

The leftover onion marmalade used to flavor this recipe can be spread on sliced bread or served with cheese.

Prep:

Total:

Yield: 8

Servings:

Nutrition Facts : calories 246 calories

Ingredients:

  • 2 Tbs. olive oil
  • 4 large sweet onions, such as Vidalia or Walla Walla, thinly sliced (7 cups)
  • 3 Tbs. balsamic vinegar
  • 1 1/2 Tbs. light brown sugar
  • 1 tsp. finely chopped fresh thyme
  • 1 1/2 cups all-purpose flour
  • 1 Tbs. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. Aleppo pepper, or 1 tsp. paprika, plus 1 pinch cayenne pepper
  • 2 large eggs
  • 1/2 cup low-fat Greek yogurt
  • 5 Tbs. olive oil
  • 1 cup coarsely chopped spinach
  • 1/3 cup chopped toasted walnuts

Instruction:

    1. To make Onion Marmalade: Heat oil in Dutch oven over medium-high heat. Add onions, and cook 30 minutes, stirring occasionally. Stir in vinegar, brown sugar, and thyme, and reduce heat to medium-low. Cook 40 minutes, or until onions are caramelized. Cool.
    2. To make Cake: Preheat oven to 350°F. Line loaf pan with parchment paper, letting ends hang over pan edges. Spray parchment with cooking spray.
    3. Whisk together flour, baking powder, salt, and Aleppo pepper in bowl. Whisk together eggs, yogurt, and oil in separate bowl. Stir egg mixture into flour mixture. Fold in spinach, 1/2 cup Onion Marmalade, and walnuts. Spoon batter into prepared loaf pan, and smooth top with spatula. Bake 45 minutes, or until tip of knife inserted into loaf comes out clean. Lift loaf from pan with parchment paper, and cool on wire rack. Serve with remaining Onion Marmalade, if desired.

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