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!

TREATS FROM MAKI: PATISSERIE SADAHARU AOKI

Several years ago, as I was reading about the renowned Matcha Opera Cake at Pâtisserie Sadaharu AOKI, I had a strong urge to fly to Paris or Tokyo just for a bite of it.  Then one day I heard that Mr. Aoki has opened shop in Taipei.  Frankly I'm a little bit jealous of the Taiwanese.  They already have Paul and Boite de Bijou and now they have AOKI.

This week, Maki took great pains to ship me a Aoki's green tea goodie - a Matcha & Azuki Bean Cake - all the way from Tokyo!  How did you read my thoughts, Maki?

You can tell from the lovingly wrapped package that such pride is put into every item that leaves the premises. 

Of course, the thoughtfulness and sincerity of the giver cannot be ignored.  I only hope these photos will do the gift justice!

Let me assure you that it tastes as good as it looks! 

I was expecting the matcha to be slightly smoky and bitter in taste but there was none of that.  I also thought the azuki beans would be extremely sweet but they weren't.  I had no idea it would be so light!  Yummy!