Cake Salé (Savory Cake)

So what goes really, really well with the Green Gazpacho I posted the other day? What will ensure that your carb levels enjoy the exquisitely high standards they have become accustomed to? That’s right, my friends, cake. Cake Salé or Savory Cake is the answer to any number of your culinary dreams! Jamón, cheddar cheese, green olives, scallions... This will not only pair well with gazpacho, it would hit all the right spots to go with a hot soup or brighten up a simple salad for a summer lunch. For those of us who are savory breakfast lovers, imagine this toasted with a schmear of butter or cream cheese alongside a crispy-edged sunny side up... Mind being blown over here!

This recipe is based on a Melissa Clark recipe that was featured on Epicurious from her cookbook Dinner in French: My Recipes by Way of France, adapted to what I had in my fridge and pantry.

xoxo Donata #gatherandbedonata


Ingredients


4 tablespoons (½ stick/56 grams) unsalted butter, melted and cooled, plus more for the pan

2½ cups (325 grams) all-purpose flour, plus more for the pan

1½ teaspoons baking powder

1 teaspoon fine sea salt

½ teaspoon baking soda

½ cup (90 grams) coarsely chopped ham (I used Serrano ham)

1 cup (100 g) thinly sliced scallions, white and green parts

1 tablespoon chopped fresh parsley leaves

1 cup (100 grams) sharp cheddar cheese

1 cup (100 g) pitted green olives, drained, patted dry and quartered

2 large eggs

1 cup (240 milliliters) buttermilk

Instructions

  1. Heat the oven to 350º F (180º C). Butter and flour a metal 9 × 5-inch loaf pan and set it aside.

  2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions, olives, parsley, and ½ cup of the Cheddar (reserving the other half for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.

  3. Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ½ cup cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.

  4. Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.




Adapted from Dinner in French: My Recipes by Way of France © 2020 by Melissa Clark.

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