Thursday, 19 August 2010

FRENCH-STYLE SAVOURY CAKES


My father hasn't been in the pink of health lately. I took the day off work today to accompany him to the hospital. They've now fixed him up for CT colonography early September.

We got home a little before 3 this afternoon and I made these French-style savoury cakes.

Savoury cakes, or cakes salés are quite the trend in Parisian bakeries. They're quick and easy, perfect for light lunches or picnics, or presented as amuse-bouche to accompany apéritif. They're a great way of using up leftover chicken, beef or cheeses. It's really worth a try. If you prefer individual portions, you can always bake them in mini muffins tins. The original cake salé recipe calls for Gruyère and ham. I used Cheddar and luncheon meat.


Savoury Ham and Cheddar Bread
Adapted from this recipe in nytimes.com

Makes two 16.5cm x 8cm x 7.5cm loaves or
two 18.5cm x 9.5cm x 5cm
one 20.5cm x 10cm x 5.5cm

250 grams all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
170 grams luncheon meat, cut into 1/4" dice
200 grams Cheddar cheese, half coarsely grated and half cut into 1/4" dice

Place a rack in the centre of your oven and preheat the oven at 180 degrees C. Generously brush loaf pans with butter.

In a large bowl, whisk flour with baking powder, salt and pepper.

In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.

Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in luncheon meat and cheese.

Scrape batter into loaf pans and smooth top.

Bake loaves until golden and a toothpick inserted in center comes out with a few crumbs attached, 30 to 40 minutes.

Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaves onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into slices.

Enjoy!

1 comment:

Moon said...

Looks bloody good!