Fastoche Loaf--you must make this savory bread (via this cool hack for the favorite French yogurt cake!)
Today's word: le cake salé
: loaf, savory cake
Audio File & Example Sentence: click here
Le mot « cake » s'est étendu à un gâteau salé... fait avec des légumes, des olives, du jambon, etc. On parle alors de « cake salé ». The word "cake" has been extended to a salty cake ... made with vegetables, olives, ham, etc. This is called "salty cake".
A DAY IN A FRENCH LIFE...by Kristi Espinasse
A Cake Hack?
Ever since I learned to make my brother-in-law Jacques yogurt cake--and after watching the French bring delicious savory loaves to various fêtes--I have wondered about the possibility of combining the two: that is, using the easy-to-remember cake recipe... for a savory loaf. Savory loaves are practical, economical, and among the best comfort foods! If you need further motivation to make one then listen to my Mom who, on tasting the slice you see above, exclaimed: Why make bread when you can make this?!
And what could be better than knowing recipes by heart? This is what the handy-dandy yogurt cake recette allows us to do (it brilliantly uses the yogurt's container as the measure. No need for measuring spoons or cups or balances, and in no time you are able to toss together a delicious entrée or dessert! Having mastered the super fastoche yogurt cake, I've been on the lookout for another easy offering for my family or something to bring to a social gathering--like my friend Cynthia and Ian's crémaillère in Bandol (I brought the gâteau de yaourt...but now I wished I'd taken along this cake salé--because it is my family's new favorite it'll soon be yours!).
This recipe tastes better when you make it with a family member or friend.
Tésté et approuvé
So the cake hack worked. Génial! All I did was follow the traditional yogurt cake recipe while ignoring the sugar part. Here's a reminder for the yogurt cake recipe....
- one small (individual size) container of plain yogurt (reserve for measuring the remaining ingredients)
- vegetable oil
- three eggs
- one package levure chimique (that is 2 teaspoons of baking powder)
Instructions (Easy as 3-2-1...):
Fill/empty the yogurt container...
...3 times with flour
...2 times with sugar
...1 time with vegetable oil (if I'm out of vegetable oil, I'll use olive oil or butter...)
Crack 3 eggs into a mixing bowl, and beat until mixed. Add one container (around 150 grams) of plain yogurt. Add 1 measure of oil (half the amount, if you prefer), three measures of flour, and mix in the savory ingredients... here are the savory ingredients I added for our cake salé or savory loaf:
- 1 can of tuna fish
- large handful of black olives
- sauteed red onions
- fresh tomato
- salt, pepper, herbs of Provence
-a generous sprinkling of chia seeds on top make an agreeably croquant topping for this savory loaf!
Pour mixture into a cake pan (I like this kind with removable bottom ) and put into the oven at 180C (350F) for 25 minutes. (temperature and time vary--keep your eye on the cake and use a knife to test the center. When le couteau comes out dry it's ready.
Enjoy with a simple green salad. Hide a few slices for your late-night snack!
Update: The second time I made this recipe, I used leftover mussels which I shelled, added grated gruyère, black olives, and sunflower seeds--not to forget the crunchy chia seeds on top! It was nice and moist, but a little bland (I'll stick to tuna next time! And think about feta cheese for a nice kick). The olives really make it and are a part of the most traditional version--and for a reason! Some like to chop up the olives for a better distribution throughout the cake. Next time I might try anchovies and capers. What do you think? What would you add to this versatile cake salé? Add your suggestions in the comments below.
Those sprouted greens in the back are Les blés de la Sainte-Barbe--a Provencale tradition I learned from Jean-Marc's family. My husband sprinkles the wheat grains on paper towels, in three different coupelles and (my Mom) waters them until the new year. It is said:
Blé bien germé, c'est la prospérité pour toute l'année. (Wheat well-sprouted is prosperity all year.)
la fête = party, gathering
la recette = recipe
la balance = scale (for weighing)
une entrée = starter, first course
fastoche (from facile) = easy-peasy, a walk in the park
la crémaillère = housewarming
le gâteau de yaourt = yogurt cake
lé cake salé = loaf
génial! = brilliant!
tésté et approuvé = tested and approved
la levure chimique = baking powder
croquant = crunchy
le couteau = knife
la coupelle = small dish
Don't miss the video Smokey and I made for the yogurt cake. Click here
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For more online reading: The Lost Gardens: A Story of Two Vineyards and a Sobriety