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Preheat your oven to 200°C (390°F) and grease a loaf pan or cake tin with olive oil. Line with baking paper if necessary. Mix the dry ingredients in a bowl: flour, baking powder and a pinch of salt. Add the eggs one at a time, mixing well. Pour in the milk and olive oil, stirring constantly.
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Although it's technically a type of quick bread, cake salé is composed of an unsweetened cake batter that's strewn with bits of meat, salty cheese, and a mix of different vegetables. It's an exceedingly easy, and equally impressive, baking project to work into your rotation.
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Whisk eggs with oil or melted butter and milk (or buttermilk, yogurt, cream, wine or any liquid). Fold together with the savory add-ins and bake. Beyond that, there are only a few tips. Don't.
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To prevent the cake salé from drying out in the freezer, wrap each slice in film paper before putting it in a ziplock bag. This is the same principle used for bread or brioches.If you do intend to freeze the savory cake for breakfasts, you could also bake it in cupcake trays for easy access and portion sizes.
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In a large bowl add the flour. Make a well in the centre and add the eggs. Beat together and pour in the melted butter and milk. Mix well. Stir in the onions, tomatoes, olives, lardons, cheese and thyme. Pour the mixture into the loaf tins and bake in the oven for 20-25 minutes.
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Preheat the oven to 180˚C/350˚F and lightly grease a 'loaf' or similar sized tin. Place the oil, milk and eggs in a bowl and mix thoroughly. In a separate bowl, mix the flour and baking powder, salt and pepper. Once mixed, add the chives and the grated cheese, and mix again.
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French cake salé, also known as savoury cake or salty cake, is a popular dish in France that can be served as an appetizer, snack, or light meal accompanied by a salad and a glass of wine.