Chic And Cheerful Savoury French Olive Cheese And Onion Cake Recipes
CHIC AND CHEERFUL - SAVOURY FRENCH OLIVE, CHEESE AND ONION CAKE
The French love these delicious savoury cakes, they can be found in all supermarkets and good boulangeries. The texture is still very light and "cake" like, as these are not yeast risen cakes; however, the texture is also quite robust and firm, slightly "holey", making these savoury type cakes very easy to slice. You can just slice them and butter them for a snack or use the sliced cake for an unusual and alternative sandwich bread. Or, slice them and then cut into small cubes - then using cocktail sticks attach a chunk of your favourite cheese or spread the cubes with tapenade, cream cheese or your favourite savoury spread. Olives also make a great accompaniment. Please note, that these do NOT have the same texture as a normal sweet cake - as I mentioned before, the texture is holey, firm and amost like a sourdough bread. They freeze beautifully, both in loaves or in slices. Preparation time includes the "resting" time needed for the cake batter.
Provided by French Tart
Categories Lunch/Snacks
Time 2h45m
Yield 1 loaf or 6 small mini loaves, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a small frying pan. Gently fry the onion for about 10 minutes, or until soft and golden.
- Meanwhile, sift the flour, baking powder and salt into a large bowl. Gradually whisk in the eggs, followed by the milk, until you have a smooth batter. Mix in the cheese, olives and sautéed onions, along with their oil. Cover and leave to rest for 2 hours. This will make a lighter cake.
- Preheat the oven to 220C,450F, gas mark 7 and grease 6 mini loaf tins (see above), or one large loaf tin. Give the batter a good stir and divide between the tins.
- Bake at the centre of the oven for 15 - 20 minutes for the 6 mini loaf tins, or 20-30 minutes for the large loaf - or until firm and golden. Leave to cool.
- When cold, turn out of the tins and wrap or store in an airtight tin. These savoury cake/s freeze very well in slices or as 1 whole or 6 mini loaves.
- NB. These can be made in advance and refrigerated. Bake them in a tray of mini loaf pans or individual mini loaf tins (the tins should be about 10 x 6 x 3.5cm). Alternatively, try muffin tins.
Nutrition Facts : Calories 267.4, Fat 17, SaturatedFat 5.9, Cholesterol 146.9, Sodium 597.4, Carbohydrate 16.6, Fiber 1.2, Sugar 0.8, Protein 12.2
OOOH LA LA! FRENCH SAVOURY HAM, CHEESE AND OLIVE CAKE
Another one of my savoury "cake" recipes from France. This recipe is slightly more substantial than my Recipe #316039, as this recipe contains ham with white wine and port! Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. This cake recipe will also make fantastic little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and savoury spreads. Please note that the texture of this savoury cake is NOT like a sweet dessert cake - it will be slightly holey with a robust and slightly chewy texture, almost like sourdough.
Provided by French Tart
Categories Lunch/Snacks
Time 1h5m
Yield 1 Savoury Cake Loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 200C or 400°F.
- In a bowl beat the eggs until pale yellow and frothy.
- Stir in flour, baking powder, olive oil, melted butter, wine and port.
- Chop the ham, cube the cheese and slice the olives.
- Stir in ham, cheese, olives, salt and pepper to taste.
- Pour into greased bread tin, loaf tin or cake pan (11 X 4 inches would be a good size).
- Bake for about 50 minutes, or until well risen and golden brown.
- Serve cold in slices or as sandwich bread.
- This can be frozen in slices or as one whole loaf.
Nutrition Facts : Calories 367.7, Fat 23.3, SaturatedFat 8.1, Cholesterol 118.8, Sodium 951.9, Carbohydrate 18.3, Fiber 1.2, Sugar 0.9, Protein 17.6
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