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 muffins tins. The original cake salé recipe calls for Gruyère and ham. I used cheddar  and spam.

SAVOURY HAM AND CHEDDAR LOAF

Adapted from this recipe in nytimes.com

Makes about 20 slices, or 4 dozen mini muffins.

Butter, softened, for brushing pan 

225 grams unbleached all-purpose flour 

2 teaspoons baking powder 

1 teaspoon salt 

1/4 teaspoon black pepper 

3 large eggs 

1/3 cup milk 

1/3 cup olive oil 

170 grams spam, cut into 1/4-inch dice (about 1-1/4 cups) 

170 grams cheddar cheese, coarsely grated (about 1-1/2 cups) or half grated and half cut into 1/4-inch dice. 

Centre a rack in the oven and heat to 180 degrees C. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 220 degrees C . Generously brush a loaf pan or four 12-portion mini muffin 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 spam and cheddar. 

Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup. 

Bake loaf until golden and a toothpick inserted in centre comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through. 

Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature. 

Enjoy!