French Savory Loaf – Cake Salé

  in Breads, Recipes

Inspired by this recipe and this one too.

Cake Salé is a Provençale savory quick bread that is sure to land a spot in your baked goods rotation. It’s not only scrumptious, it’s also practical because you can use a variety of pantry ingredients and cheeses, a veritable clean-out-the-cupboard bread. We used Bella Vitano Gold cheese but Parmesan, Gruyere, goat, or cheddar would all be delicious. Any kind of onion would work including scallions and chives. Toss in some herbs, fresh or dried. Add ham instead of bacon, or leave out the meat and make it vegetarian. For vegetables try roasted red pepper, artichoke hearts, asparagus, baby spinach, etc.

2 slices thick-cut bacon, chopped
1 small shallot, chopped, or about 1/3 cup
1 cup all-purpose flour
1 /2 cup whole spelt or whole wheat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
A few grinds of black pepper
1 cup shredded Parmesan cheese (freshly shredded is best)
3 large eggs
1/2 cup whole milk
1/4 cup extra-virgin olive oil
3/4 cup pitted green olives, sliced or chopped
1/4 cup finely chopped sun-dried tomatoes
1 tablespoon sesame seeds (optional)

  1. Spray a metal loaf pan with cooking spray and set aside. Heat the oven to 350°F.
  2. Cook the bacon in a heavy skillet until browned and crispy. Remove bacon with a spoon to a paper towel lined plate.
  3. Add the chopped shallot to pan and turn heat to low. Cook shallot about 2-3 minutes just until softened and lightly browned. Turn off heat.
  4. Add the flour, baking powder, salt and pepper to a large bowl and mix to combine. Mix in the cheese. In a separate medium bowl whisk the eggs, milk, and olive oil together. Make sure all your other ingredients are ready to go. When they are, add the egg mixture to the flour mixture and mix to combine, just until everything is moistened. Add the bacon, olives, and sun-dried tomatoes. Scrape in the onions and bacon fat from the pan. Mix just until everything is incorporated evenly.
  5. Pour the batter into the prepared loaf pan, smooth the top out, and sprinkle with sesame seeds. Bake for 55 minutes to 1 hour or until browned on top and a cake tester inserted in the center comes out clean. Let cool a few minutes, then turn out of the pan and cool on a wire rack.