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Cake salé
Savoury olive and cheese loaf
Cake salé aux olives et au fromage: French savoury loaf with olives and cheese
The cake salé is the savoury loaf that appears at every French apéro dînatoire, picnic and summer party, cut into fingers or cubes and served with drinks. This vegetarian version is packed with green olives, sun-dried tomatoes and grated cheese. Comté and Gruyère are traditionally made with animal rennet; choose a vegetarian hard cheese if you need to. The common mistake is overmixing, which makes it rubbery. Chef's tip: bake it the day before; it slices more neatly and tastes better.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 10
Ingredients
- 7 oz plain flour
- 2 tsp baking powder
- 3 eggs
- ½ cup olive oil
- ½ cup milk
- 4 oz pitted green oliveshalved
- 2 tbsp chopped parsley or basil
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Method
0/4 doneStep 1: Heat the oven to 350°F (325°F fan) and butter and line a 25 cm loaf tin.
5 minStep 2: Mix the 7 oz plain flour and 2 tsp baking powder. Whisk the 3 eggs, ½ cup olive oil and ½ cup milk, pour into the flour and stir until just combined.
5 minStep 3: Fold in the 4 oz grated Comté, Gruyère or vegetarian hard cheese, 4 oz pitted green olives, 2 ⅛ oz sun-dried tomatoes in oil, drained and chopped and 2 tbsp chopped parsley or basil, and season with pepper and a little salt and pepper (the olives are salty).
5 minStep 4: Pour into the tin and bake for 40–45 minutes until golden and a skewer comes out clean. Cool in the tin for 10 minutes, then on a rack. Serve in slices or cubes.
45 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 9 g
- Carbs
- 20 g
- Fat
- 16 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cake salé take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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