Savoury cake…

I managed to persuade a Frenchie or two to show me how they make those delicious savoury cakes they make here that don’t seem to exist in Anglettere as far as I’m aware. Apparently these little treats are also called cake in France, BUT only when they’re in the long tin shape…any other shape and it’s a gateaux (it’s all very specific here).



It was surprisingly easy and très tasty:

That’s 175g flour

3 eggs

1 (small) glass of milk

1/2 packet of butter

Grated cheese (optional)

Raising agent

Any toppings you fancy (we went for an onion/pepper/courgette one and then a ham and olive one)

To make it’s pretty much the same drill as making a sweet cake:

Mix the butter with the flour and then add in the eggs one at a time

Add 1/3 packet of the weird French raising ingredient (or about 1 teaspoon of baking agent)

Good ole alsa

Throw in the milk and then the cheese.


Then it’s time to add in whatever kind of filling you’re craving (I have to say ham and olives worked like a dream. Courgette is pretty darn tasty too)

Cook it for about 15 mins in the oven.

and the result…well, my work and house mates definitely weren’t complaining….

It was verging on being an omelette but I really liked the moist texture…

The last one looked like this (a bit more bread like this is what we were originally aiming for, but either way it was 'superrrrr' - with a French r)


One Response to Savoury cake…

  1. […] is a follow-on from a discovery I made a few months back, the savoury cake. It’s a must-do for all cake […]

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