I’d never tried cake salé until I came to France. It’s not like a cake at all really as it’s usually baked in a loaf tin and the recipe reads more like a muffin recipe without the sugar. Whilst cake salé is often served as an hors d’oeuvre you’ll find them at picque-niques and family parties; you may even find cake salé on a lunch menu at a local restaurant.
The most popular cake salé is ham and olive but with such an adaptable recipe you’ll find all sorts of added ingredients depending on the time of year and what people have in their fridge. Well, this time of year here at the Kitchen Shed, it’s courgette glut time. OH doesn’t look forward to the courgette season but he loves this cake salé. We’ve plenty of fresh herbs in the garden with chives growing quicker than I can cut them and at the supermarket this week I was able to pick up a packet of smoked salmon offcuts at a bargain price.
When friends came round the other night, it was fun serving a retro style appetiser with small pieces of cake salé and cherry tomatoes stuck on wooden cocktail sticks. After that, I just had to try the recipe using my mini loaf tin – the loaves made a delicious afternoon treat, split in half and spread with Boursin. In fact, I think the mini cake salé loaves would make a great savoury addition to the afternoon tea plate.
Courgette, Smoked Salmon and Chive Savoury Cake or Cake Salé.
1 loaf or 12 mini loaves
- 225 g grated courgette
- ½ teaspoon salt
- 200 g plain flour
- 2 teaspoons baking powder
- 3 eggs
- 100 ml milk
- 100 ml rapeseed oil
- Touch of black pepper
- 100 g smoked salmon pieces
- 2 tablespoons freshly chopped chives
Grease and line:
1 loaf tin or a 12 hole mini loaf tin
Gas Mark 6 /200℃ /400℉
- Place the grated courgette into a colander over a bowl and sprinkle with the salt.
- Leave to drain while you prepare the rest of the ingredients.
- Sieve the plain flour and baking powder into a large bowl.
- Lightly whisk the eggs, milk and rape seed oil in a jug.
- Pour onto the dry ingredients and lightly fold in.
- Add the smoked salmon and chives and lightly mix.
- Add the squashed grated courgette and mix evenly. It’s best to work quickly and not overwork the mixture or you will end up with a tough cake.
- Pour the mixture into your loaf tin or evenly distribute the mix into your mini loaf tin (1 heaped tablespoon per hole).
- Bake the loaf in the oven for 45 to 50 minutes.
- Bake the mini loaves for 25 minutes.
- Leave to cool in the tins for at least 10 minutes before turning out onto a wire rack.
- Serve warm or at room temperature.
- It keeps well in the fridge for 2 to 3 days and freezes well too.
- If you’ve kept it a bit longer, it’s great toasted.
I’m entering Smoked Salmon, Courgette & Chive Savoury Cake (Cake Salé) into a few challenges this month:
- TeaTime Treats, hosted this month by Karen at Lavender and Lovage and co-hosted by Janie at The Hedgecombers.
- Twelve Loaves created and hosted by Lora from the Cake Duchess.
- The Love Cake Challenge hosted by Jibber Jabber UK.
- The Extra Veg Challenge created by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy hosted this month by Sarah over at Maison Cupcake.
- Ren Behan‘s Simple and in Season hosted this month by Elizabeth at Elizabeth’s Kitchen Diary.
- Recipe Of the Week hosted and created by Emily over at A Mummy Too.