Cake salé is the perfect savory snack and a great way to get your veggies in!
ABOUT CAKE SALÉ
Cake salé is a French savory cake. The word salé means salty in French, so the full name means “salty cake,” so in other words, it is literally “savory cake.” This cake salé is the perfect treat to have for an afternoon snack or as an appetizer or side to your entrée. The versatility of this dish makes it perfect for any meal or occasion. It’s a delicious way to get your veggies in!
COMPONENTS OF CAKE SALÉ
- ☆ Cake: The main part of this dish is the savory cake. It has a salty and cheesy taste that goes well with any vegetable.
- ☆ Vegetables: The vegetables are both in and on top of the cake and add to the savory flavor of the cake. You can use any vegetables you like to customize the cake to your tastes!
MATERIALS
- ☆ Loaf pan (10×18.7×4.8cm)
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ Eggs
- Eggs bind the cake batter together and add richness to the cake.
- ☆ Milk
- Milk adds moisture to the cake. You can substitute it with any kind of milk you like!
- ☆ Oil
- Oil provides richness. I used vegetable oil, but you can also use olive oil, canola oil, melted butter, etc. I don’t recommend more aromatic oils such as sesame and perilla.
- ☆ All-purpose flour
- ☆ Baking powder
- The baking powder is the leavening agent for this dish. This helps the cake rise and be lighter in texture.
- ☆ Parmesan cheese
- This adds a nutty, cheesy flavor to the cake. Feel free to use other hard cheeses instead such as romano. You can also omit this, but make sure to season the batter well.
- ☆ Vegetables
- I used carrots, onions, potatoes, green beans, and edamame, but feel free to use any vegetable you like! The vegetables you use affect the flavor of your cake, so make sure to use vegetables you like.
TIPS FOR MAKING CAKE SALÉ
- ☆ If you don’t like any of the vegetables I used, that’s okay! Use any vegetables you like! I would recommend firm vegetables that hold their shape well when in a batter and baking, but really, you can use any of your favorite vegetables. You can also add proteins to the batter! Some other ingredients you can add are kabocha, bell peppers, mushrooms, bacon, cooked chicken, sweet potato, beets, zucchini, asparagus, etc. The possibilities are endless, so feel free to experiment with it!
MORE POUND CAKE RECIPES! ♡
If you recreate this Cake Salé recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Cake Salé
Cake salé is the perfect savory snack and a great way to get your veggies in!
Equipment
- Loaf pan (10×18.7×4.8cm)
Ingredients
- 3 egg
- 120 ml milk
- 75 ml oil
- 150 g all-purpose flour
- 1 ½ teaspoon baking powder 6 grams
- 75 g parmesan cheese powder
- Salt and pepper to taste
- Carrot
- Onion
- Green beans
- Edamame
Instructions
- In a bowl, add the milk and eggs and whisk until the eggs and milk are fully incorporated.
- Season with salt and pepper to your taste and whisk to combine. Then, pour in the oil and whisk well to incorporate as best you can.
- Next sift in the flour, baking powder, and parmesan. If there are any large bits of parmesan that won’t go through even after breaking up the chunks, you can just add them into the batter anyway. Gently whisk together until fully incorporated.
- Prepare your vegetables by lightly tossing them in flour. This helps prevent them from sinking during the baking process.
- Next, prepare your baking pan with butter and flour then spoon in about 1 cup of batter. Lay down one layer of vegetables, then cover with more batter. Repeat this pattern until you’ve finished adding the batter to the pan. Top the batter with more vegetables and pipe a line of softened butter down the middle.
- Bake at 180°C/350°F for 35-45 minutes. The baking time will vary depending on your oven, so just keep an eye out for when the top starts to brown. Be careful, too, as some vegetables on top may start to burn before the rest is cooked.
- Once a skewer/toothpick inserted comes out clean, remove from the oven and let cool on a cooling rack. Once warm to the touch, you can remove the cake salé from the pan and let it cool completely on the rack.
- Wait until the cake salé is completely cool, so you can slice into it cleanly, and the cake salé is done! 完成です！
Notes
- If you don’t like any of the vegetables I used, that’s okay! Use any vegetables you like! I would recommend firm vegetables that hold their shape well when in a batter and baking, but really, you can use any of your favorite vegetables. You can also add proteins to the batter! Some other ingredients you can add are kabocha, bell peppers, mushrooms, bacon, cooked chicken, sweet potato, beets, zucchini, asparagus, etc. The possibilities are endless, so feel free to experiment with it!