Cake Salé is the French version of the American muffin, except savoury (salé means “salt” and the word “cake” pronounced “kek” is used to denote anything baked in a loaf tin) and the most popular version is black olives and ham. Cake salé’s are crumbly, homey, cheesy and moist. This salé recipe highlights the spicy and well-rounded notes of dijon mustard and scallions and savoriness of ham. Pairs perfectly with sparkling wines like Champagne or chilled reds like Pinot Noir! —Anjo Angela Lim
unsalted butter, at room temperature
whole grain dijon mustard
cracked black pepper
eggs, at room temperature
all purpose flour, sifted
chicken ham or other cold cut of your liking, diced
shredded mozzarella cheese
In This Recipe
Preheat the oven to 340 degrees Farenheit (170 degrees Celsius.)
Beat the butter, mustard, salt, and black pepper until light and fluffy. Add in the eggs one at a time, beating well. Sift in the flour and baking powder and stir all together with a rubber spatula until 80% combined. Lastly, add the ham, scallions and shredded cheese into the batter and mix well.
Pour into a parchment-lined loaf tin, (approximately 7.9? L x 2.3? W x 2.1? H) and, using the rubber spatula, press down on the middle of the batter to create a concave shape. This allows the salé to rise evenly and limits the chances of a dome forming.
Bake for 35-40 minutes or until the top becomes firm to the touch and turns a light brown. Cool for 10 minutes before releasing the salé from the tin. Slice and serve immediately.
Note 1: if you prefer to check for doneness using the skewer or toothpick method, there should be no wet crumb clinging to the stick when you pull it out but there may be some melted cheese on it.
Note 2: serve with a sparkling wine such as Champagne or my favorite and less expensive alternative Yellow Tail Bubbles. Chilled light red wines such as Cabernet Franc or Pinot Noir, and light whites such as Chardonnay also pair well with this cake salé.
Note 3: for leftovers, slice the salé into cubes and spear with black olives and roasted cherry tomatoes to serve like tapas.
Note 4: alternatively, leftovers can also be baked under a broiler until crispy (think crostini) and topped with creamy ricotta mixed with roasted garlic.