I was looking for a new recipe to try using the last of my homegrown zucchini, and I found this from one of my favorite food blogs, The Kitchn. It is actually a recipe for a cake salé, the French term for a savory cake, using kalamata olives, grated zucchini, and tangy goat cheese. Many French households have their favorite variation which is often served at picnics, potlucks, and parties, where it is usually served as an appetizer with a glass of wine or Champagne.
This French-style cake is baked in a loaf pan, using whatever ingredients are on hand. I love having a basic cake recipe like this because it is simple to make and encourages my creativity in the kitchen with different flavor combinations. Next time, I will bake one with tomato, mozzarella, and basil. (I know these are not French ingredients, but that combination of flavors in a cake sound good to me, just the same.) Since it is French, you know it would contain cheese, and Gruyère and Comté come to mind immediately, of course, as well as parmesan, cheddar, feta, or goat cheese. A cake salé could also contain vegetables, herbs, meats, fruits, or nuts. Instead of butter, use olive oil, which is healthier and lends a more subtle savory flavor.
This cake is more like a quick bread, or a cross in texture between a muffin and a quiche. It is made much like a muffin, with the dry ingredients mixed together in one bowl and the wet ingredients in another, and the two are combined. To the American palate, this type of cake is more likely to be eaten for breakfast. Yes, I, too, enjoyed it with my morning coffee, but I can also imagine this cake cut into small bites and served with an aperitif at my next dinner party.
Since I followed the recipe exactly as written, I won’t be reprinting it here. Click on the link for the original recipe found in The Kitchn.
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