Cake salé is a modern French classic that emerged in the mid-20th century, when home cooks adapted the English-style loaf “cake” into a savoury cake version using cheese, olive oil, and seasonal ingredients.
The modern cake salé became so popular during the 1950s to 1970s, it quickly became a staple of the French apéritif, picnics, and casual gatherings. It's so simple to prepare, easy to slice, and endlessly customizable. Today, it is a French classic for apéritifs and casual meals.
I can remember this savory snack being made by my godmother, who always served it for a light lunch with a glass of white wine. It was so easy to make because it's such a basic recipe with so much flavor. Today I made it at home for my husband, who loves it for breakfast. Now let's get started!
Cake Salé
A moist and savory French cake salé made with cheese, ham, and green olives, perfect for serving with cocktails, picnics, or casual gatherings.
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 large eggs
- ½ cup plain yogurt
- ¼ cup extra-virgin olive oil
- 1 cup grated Gruyère or aged cheddar cheese
- ¾ cup diced cooked ham
- ¾ cup pitted green olives, sliced
How to Make
Preheat the Oven
to 350°F (175°C). Grease a 9 x 5–inch (23 x 12 cm) loaf pan. Line the bottom and long sides with parchment paper, leaving an overhang for easy removal.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
Combine the wet ingredients
Then combine and whisk the eggs until lightly beaten. Add the yogurt and olive oil and whisk until smooth, and gently stir with a spatula until just combined. Do not overmix.
Fold in the fillings
Add the grated cheese, diced ham, and olives, folding gently until evenly distributed.
Bake
Transfer the batter to the prepared loaf tin and smooth the top. Bake for about 35-40 minutes, or until the cake is puffed, golden, and a toothpick inserted into the center comes out clean.
Cool and Unmold
Let the cake cool in the pan for 15 minutes, then lift it out using the parchment paper. Transfer to a wire rack and allow to cool completely.
Serve.
Slice into small pieces, can be served at room temperature, or toast to spread cream cheese, or any type of hard cheeses you may prefer.
Tips & Tricks
The batter can also be baked in a standard muffin pan. Line the pan with parchment paper cups. Divide the batter between the cups and bake for 20 minutes, or until the savory cupcakes are lightly golden and a toothpick inserted in the center comes out clean.
Storage
The flavors of this French savory cake recipe keep developing as it sits, which makes it even better the next day. If you can, make it in advance, let it roll completely, then wrap it tightly in plastic wrap. The salty cake will keep refrigerated, tightly wrapped, for up to 1 week, or frozen for up to 1 month.
How to Serve
I'm going to tell you how I prefer my cake salé. First, I like it sliced and toasted with a bit of butter. Then I like to serve it with grapes, watermelon, and sliced apples. I will make a big pitcher of ice teas with tons of lemons. It is my favorite thing to make on a Sunday afternoon in the springtime to enjoy the beautiful weather.
Popular French Variations
- Goat cheese + Drizzle of Honey
- Black Olives + Feta Cheese
- Courgette + Parmesan + Sun-Dried Tomatoes
More French Recipes to Enjoy!
Whether you are having afternoon tea or needing a snack, this savory quick bread is very well known with French tables. It is one of those things to eat that everyone knows how to make and serves regularly in France. I hope you enjoyed our journey today with a French favorite. Until next time, my beautiful friends, as my quest for the perfect bite continues. As they say in France, Bon Appétit!
Cake Salé
Equipment
- 1 loaf pan
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Wet Ingredients
- 4 eggs
- ½ cup whole milk yogurt
- ¼ cup olive oil extra-virgin
Fill Ingredients
- 1 cup Gruyère or aged cheddar cheese grated
- ¾ cup cooked ham diced
- ¾ cup green olives sliced
Instructions
Preheat the Oven
- to 350°F (175°C). Grease a 9 x 5–inch (23 x 12 cm) loaf pan. Line the bottom and long sides with parchment paper, leaving an overhang for easy removal.
Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
Combine the wet ingredients
- Then combine and whisk the eggs until lightly beaten. Add the yogurt and olive oil and whisk until smooth, and gently stir with a spatula until just combined. Do not overmix.
Fold in the fillings
- Add the grated cheese, diced ham, and olives, folding gently until evenly distributed.
Bake
- Place parchment paper in the pan and spray oil. Transfer the batter to the prepared loaf pan and smooth the top. Bake for about 35-40 minutes, or until the cake is puffed, golden, and a toothpick inserted into the center comes out clean.
Cool and Unmold
- Let the cake cool in the pan for 15 minutes, then lift it out using the parchment paper. Transfer to a wire rack and allow to cool completely.
Serve.
- Slice into small pieces, can be served at room temperature, or toast to spread cream cheese, or any type of hard cheeses you may prefer.
Notes
- The batter can also be baked in a standard muffin pan.
- Line the pan with parchment paper cups.
- Divide the batter between the cups and bake for 20 minutes, or until the savory cupcakes are lightly golden and a toothpick inserted in the center comes out clean.
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