Recipe: Cake Salé

This is a great breakfast recipe or even a lazy hot summer afternoon. It’s basically a savory cake (as the name implies) that you can customize any way you want. I put cheese and vegetables in mine but you could easily add any type of meat or nuts or anything else your imagination wants as long as it is chopped thinly and not watery. It rises but not much so if you want bread-like slices you’ll need a narrow pan not a loaf pan. This is good plain or with a bit of butter or cream cheese and would be really nice at a tea party too.

Cake Salé

AuthorMabDifficultyBeginner

Yields8 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

Ingredients
Batter
 3 eggs
 50 g parmesan cheese
 70 ml olive oil
 150 g flour (cake flour is best, AP also works)
 ½ tbsp baking powder
Mix Ins
 80 g carrot, finely diced
 80 g broccoli, finely diced
 80 g red pepper, finely diced
 50 g onion, finely diced

Directions
1

Heat a small amount of olive oil in a frying pan and cook the vegetables for 5-8 minutes just until they begin to get color and the water drains out of them. Allow to cool completely.

2

Pre-heat the oven to 175°C and line a loaf pan or narrow tin with parchment paper and butter.

3

To a medium sized bowl add all the of batter ingredients and mix with a large whisk until there are no lumps of flour left.

4

Fold the cooled vegetables into the batter gently and then pour batter into lined baking pan and baked for 30-35 minutes until the loaf browns on top and when a toothpick is inserted it comes out clean.

Adapted from Chicca Food

Ingredients

Ingredients
Batter
 3 eggs
 50 g parmesan cheese
 70 ml olive oil
 150 g flour (cake flour is best, AP also works)
 ½ tbsp baking powder
Mix Ins
 80 g carrot, finely diced
 80 g broccoli, finely diced
 80 g red pepper, finely diced
 50 g onion, finely diced

Directions

Directions
1

Heat a small amount of olive oil in a frying pan and cook the vegetables for 5-8 minutes just until they begin to get color and the water drains out of them. Allow to cool completely.

2

Pre-heat the oven to 175°C and line a loaf pan or narrow tin with parchment paper and butter.

3

To a medium sized bowl add all the of batter ingredients and mix with a large whisk until there are no lumps of flour left.

4

Fold the cooled vegetables into the batter gently and then pour batter into lined baking pan and baked for 30-35 minutes until the loaf browns on top and when a toothpick is inserted it comes out clean.

Cake Salé

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