Savoury Cake (with any filling)

Think of it as a quick bread or a crustless quiche in loaf form. It’s a French staple (cake salé) – a dense, moist, sliceable batter packed with cheese and fillings, perfect for picnics, apéritifs, or lunchboxes. It’s intentionally simple and versatile.

Yes, but you must add leavening. For every 150g of plain flour, mix in 2 teaspoons of baking powder and ¼ teaspoon of salt. Sift them together before using. Self-raising flour is just flour with baking powder already blended in.

It provides a distinct, subtle acidity and lightness that water or milk cannot replicate. In a pinch, you can use an equal amount of dry vermouth, beer, or even milk mixed with a teaspoon of lemon juice or white wine vinegar.

Lardons (or pancetta, bacon, chorizo) are already heavily salted and will season the entire loaf as they cook. Adding extra salt will make it inedible. Always taste your fillings for saltiness before seasoning the batter.

Ensure your fillings are not too wet or heavy. Pat them dry. Also, coat heavier items (like lardons, sundried tomatoes) in a tablespoon of the measured flour before folding them in. This little trick helps suspend them in the batter.

Absolutely, that’s one of its best qualities. Bake it, let it cool completely, wrap it well, and it will keep for 3-4 days in the fridge. The flavour often improves. Serve at room temperature or gently rewarmed. It also freezes beautifully for up to 3 months.

The top should be a deep golden brown, and a skewer inserted into the centre (avoiding a piece of filling) should come out clean. It will feel firm to the touch and pull away slightly from the sides of the pan. If the top browns too fast, cover it loosely with foil.

Keep them dry and flavourful. Use about 1.5 cups total of pre-cooked, moisture-squeezed fillings. Think: cooked chopped spinach (squeezed dry), sautéed mushrooms, roasted peppers, olives, sun-dried tomatoes, cooked diced ham, or flaked tuna. Always cook raw vegetables first to remove water just like you would do with this quiche.

Egg-free: Substitute each egg with a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, left to thicken for 5 mins). The texture will be denser but still good.
Dairy-free: Omit the cheese or use a vegan hard cheese alternative. Use a neutral oil instead of butter for greasing. The white wine is already dairy-free.

It’s incredibly versatile. Serve warm as a side dish, at room temperature as part of a buffet or picnic spread, or cut into thick slices and toasted the next day. It pairs perfectly with a simple salad like the ones we have listed here.