Classic French Savory Cake with Ham, Gruyère, and Olives: Your Essential Apéro Recipe
This French savory cake, known as a “cake salé,” is a true culinary delight, brimming with delectable, savory ingredients. Imagine the perfect harmony of salty ham, rich aged Gruyère cheese, and briny olives baked into a tender, flavorful loaf. It’s an absolute must for anyone who loves French cuisine or wants to elevate their happy hour spread!
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The Charm of Cakes Salés in French Culture
Cakes salés, or savory cakes, are an absolute apéro staple in France. The *apéro*, a cherished French tradition, is more than just a pre-dinner drink; it’s a moment to unwind, socialize, and savor delightful small bites before the main meal. These savory loaves fit perfectly into this relaxed setting, offering a hearty yet elegant option that can be prepared in advance. When you serve a freshly baked savory cake alongside an array of marinated olives, thinly sliced cured meats, and something delightfully crunchy like artisanal crackers or gourmet potato chips, you’ve instantly created a sophisticated and inviting spread. This makes it the ideal accompaniment to a crisp glass of bubbly wine or a refreshing rosé, setting the perfect tone for an enjoyable evening with friends and family.
The versatility of French savory cakes makes them incredibly appealing. While a simple ham and cheese savory cake has been a long-standing favorite for many years, the possibilities for creative variations are truly endless. For instance, in my cookbook, French Appetizers, I developed a more luxurious version that showcased the subtle sweetness of caramelized fennel, a bright hint of lemon zest, and the nutty depth of Comté cheese. This particular recipe even garnered attention from the Washington Post, which featured my book and a variation of the recipe in their article, highlighting the elegance and approachability of these delicious appetizers.
Crafting Your Perfect Savory Cake: Endless Possibilities
What’s truly wonderful about savory cakes is their incredible adaptability. You are only limited by your imagination and what you have on hand in your pantry and refrigerator. You can use virtually any type of hard, flavorful cheese – the more character it has, the better! Think beyond Gruyère to aged cheddar, Parmesan, Emmental, or even a robust goat cheese for a different profile. The mix-ins are where you can really get creative: diced cooked ham, crispy bacon bits, spicy chorizo, or even crumbled sausage. Incorporate a variety of olives, whether green or black, whole or sliced, for a briny pop. Fresh or dried herbs like Herbes de Provence, rosemary, thyme, or oregano add aromatic complexity. Don’t shy away from adding caramelized onions, roasted red peppers, sun-dried tomatoes, spinach, mushrooms, or even a handful of toasted nuts like walnuts or pecans for extra texture. Essentially, anything goes! However, the key to a truly balanced and appreciated treat is not to overload the cake with too many competing flavors. Aim for a harmonious blend where each ingredient can shine, creating a delightful bite without overwhelming the palate.
The Timeless Classic: Ham, Gruyère, and Olives
To craft a truly memorable and tasty French savory cake, a simple yet effective strategy is to select one primary cheese, one protein, and one or two complementary mix-ins. This approach ensures a balanced flavor profile that highlights each ingredient beautifully. In the version of the recipe I’m delighted to share with you here, I’ve meticulously followed this very combination, resulting in a classic that consistently receives rave reviews. We start with rich, grated Gruyère cheese, chosen for its distinctive nutty flavor and excellent melting properties that lend a beautiful texture and deep cheesy notes throughout the cake. Next, we incorporate diced cooked ham, which provides a satisfying meaty bite and a perfect salty kick that contrasts wonderfully with the other ingredients. Finally, pitted green or black olives are folded in, adding an addictive briny tang that brightens the entire savory loaf. This trio creates a symphony of flavors and textures that is both comforting and sophisticated, embodying the essence of a traditional French *cake salé*.
A Host’s Best Friend: Make-Ahead & Freezing Tips
It’s genuinely challenging to go wrong when making a savory cake, which makes it an ideal recipe for both novice and experienced bakers alike. Once you experience the comforting warmth of a slice paired with a crisp glass of wine, you’ll likely want to ensure you always have some on hand. And here’s some fantastic news: savory cake is the ultimate make-ahead happy hour treat! The flavors in savory cake have a magical way of continuing to develop and meld as it sits, meaning it often tastes even better the day after it’s baked, or even when reheated several days later. This characteristic makes it perfect for entertaining, allowing you to prepare it well in advance and enjoy a stress-free gathering. For maximum flavor development, try making it a day ahead. To keep the savory cake wonderfully moist and tender, and to preserve its delicious taste for longer, make sure to wrap the cooled cake tightly in plastic wrap, then store it in an airtight freezer bag. This meticulous wrapping prevents freezer burn and ensures that every slice remains as delightful as the first, ready for an impromptu happy hour or a delicious snack anytime.
Essential Baking Tips for a Flawless Savory Cake
Achieving a perfect French savory cake is simpler than you might think, especially with a few key baking tips. Firstly, ensure all your wet ingredients, especially the eggs and yogurt, are at room temperature. This helps them combine more smoothly with the dry ingredients, resulting in a more uniform batter and a tender crumb. When mixing, be careful not to overmix the batter once the wet and dry ingredients are combined; mix just until no streaks of flour remain, as overmixing can lead to a tough cake. The preheating of your oven is crucial for even baking and a good rise, so always give it ample time to reach the specified temperature. For a truly golden crust, you can brush the top of the cake with a little olive oil or milk before baking. Trust the toothpick test for doneness: insert it into the center of the cake, and if it comes out clean, your cake is ready. Allow it to cool in the pan for the recommended time before attempting to unmold; this prevents crumbling and ensures the cake holds its shape beautifully. By following these simple guidelines, you’ll be well on your way to baking a consistently delicious savory cake every time.
Serving Suggestions for Every Occasion
While the French savory cake is unequivocally perfect for an *apéro*, its versatility extends far beyond that. Slice it thinly and serve it warm alongside a fresh green salad for a light yet satisfying lunch. It makes an excellent addition to a picnic basket, offering a portable and delicious option that travels well. For a gourmet brunch, serve it with scrambled eggs and a side of fresh fruit. It can even be enjoyed as a hearty snack throughout the day. Consider serving different slices with various condiments such as a dollop of Dijon mustard, a spoonful of onion confit, or a touch of sweet pepper jelly to create different flavor experiences. Its robust flavors also make it a wonderful accompaniment to a bowl of soup, adding substance and texture to a comforting meal. The beauty of this savory cake lies in its ability to adapt to almost any mealtime or social gathering, making it a truly indispensable recipe.
Pin Recipe
French Savory Cake with Ham, Cheese, and Olives
Ingredients
- 1 1/2 cups 187 g / 375 ml all-purpose flour
- 2 tsp 10 ml baking powder
- 1/2 tsp 2 ml Herbes de Provence
- 1/2 tsp 2 ml kosher salt, or fine sea salt
- 1/2 tsp 2 ml freshly ground black pepper
- 4 eggs
- 1/2 cup 125 ml plain yogurt
- 1/4 cup 60 ml extra-virgin olive oil
- 1 cup 113 g / 4 oz grated Comté, Gruyère, or aged cheddar cheese
- 3/4 cup 100 g / 3.5 oz diced cooked ham
- 3/4 cup 85 g / 3 oz pitted green or black olives
Instructions
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Preheat oven to 350°F (175°C). Grease a 9 x 5-in (23 x 12 cm) loaf pan (see note for other size options). Line the bottom and two longer sides of the pan with a sling of parchment paper.
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In a large mixing bowl, whisk together the flour, baking powder, herbes de Provence, salt, and pepper. In a second bowl, whisk together the eggs, yogurt, and olive oil. Pour the mixture over the dry ingredients and stir, using a spatula, until just combined. Fold in the cheese, ham, and olives. Transfer the batter to the prepared loaf pan. Use the spatula to smooth out the surface.
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Bake until the bread is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Remove from oven and let cool for 15 minutes. Pull on the parchment paper to unmold the cake, running a knife around the pan if necessary. Transfer to a wire rack and let cool completely.
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Slice the bread and serve at room temperature, or warm in a 300°F (150°C) oven for 10 minutes before serving.
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STORAGE: The flavors of this French savory cake keep developing as it sits, which makes it even better the next day. If you can, make it in advance, let it rool completely, then wrap it tightly in plastic wrap. Warm in a 300°F (150°C) oven for 10 minutes before serving.
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French savory cake will keep refrigerated, tightly wrapped, for up to 1 week, or frozen for up to 1 month.
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NOTE: The batter can also be baked in two small loaf pans (6 x 3.5 in / 15 x 9 cm) for about 25 minutes, or in a standard muffin pan. Line the pan with parchment paper cups. Divide the batter between the cups and bake for 20 minutes, or until the savory cupcakes are lightly golden and a toothpick inserted in the center comes out clean.
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