A savory snacking cake with a French accent
Plus very few, very useful Black Friday picks.
When you think French food, your brain probably surfaces things like bourguignon, croque monsieur, croissants, and of course, baguettes. Cake salé, on the other hand, is likely a less familiar concept.
Cake salé – pronounced “kek sa-LAY” – literally translates to “salty cake”.
Don’t worry, you won’t find any chocolate ganache or rainbow sprinkles here. Instead, cake salé refers to a loaf-shaped quick bread studded with all kinds of savory add-ins – think olives, hard cheeses, ham or bacon, and veggies and herbs. It’s typically served during apéro (pre-dinner cocktail hour with finger foods).
The first savory French cake I ever made was
’s recipe with bacon and blue cheese from his book, The Sweet Life in Paris. As someone with more of a salty tooth than a sweet one, I completely fell in love with the idea.
Over half a decade later, I found myself working on a series of savory baking recipes as a contributor to Joe Yonan’s Mastering the Art of Plant-Based Cooking. This idea of the savory snacking cake came back to me, and I got to work testing a vegan version with sun-dried tomatoes and fresh herbs.
Unfortunately, the recipe was left on the cutting room floor somewhere along the book-editing process. (I’m assuming it was a bit too similar to the cornbread in the same chapter.) But I’m so excited to be able to share it with you nonetheless!
P.S. Save the recipe for later with Pinterest.
If your inbox is anything like mine, it’s been packed with Black Friday recommendations and gift guides of all types for weeks. I tend to be a very conscientious shopper and don’t like to bring new stuff into my home unless it’s truly necessary, so all the recs are a bit overwhelming.
However! It certainly is nice to pay less for items you actually need when the opportunity presents itself. So, I’ve put together this list of kitchen tools that I always find myself recommending. If you’ve been eyeing these, now might be a great time to pull the trigger:
Caraway 12” Sauté Pan: I got this cookware set as part of a collaboration about 2 years ago and haven’t looked back since. The ceramic non-stick surface is a dream to cook on and cleans so easily (no scrubbing needed). This large high-sided skillet with a lid is my favorite piece, and I use it for everything from pancakes to baked pasta.
Mercer Chef’s Knife: This budget-friendly professional knife has been my trusty sidekick for many years. It’s light, comfortable to use, and makes chopping vegetables a breeze.
Cuisinart Food Processor: Hands-down, my favorite kitchen appliance of all time. Indispensable for dips, shredding veggies, purées, falafel, doughs, and so much more.
OXO POP Containers: These airtight containers have a cult following for good reason. They’re the ideal way to store flours, grains, nuts, and everything in between.
Cuisinart Immersion Blender: If you’re into creamy soups, you’ll reach for this gadget a ton this winter.
My Favorite Spatula: I use this multiple times a day - for folding, scraping, sautéing, you name it. (It’s heat-resistant!) Not that it’s expensive, but now is a great time to stock up.