French Savory Cake Recipe (Smoked Salmon Cake)

French Savory Cake Recipe (Smoked Salmon Cake) Recipe

Savory cakes ("le cake salé" in French) are the perfect dish if you want to serve a light, enjoyable lunch. Cake salé, as the name implies, is just a savory adaptation of a sweet cake. Sugar, chocolate and fruits are replaced with cold meats/ or fish (I used smoked salmon), olives and strong cheeses. For a nice contrast in texture, I added walnuts. Instead of baking the cake in a standard loaf pan, I used individual mini molds. So cute!

This cake is also ideal for picnics and potlucks, as it meets all the requirements for safe transport. No need to re-heat! I recently served cake salé with a candied walnut salad and finished the meal with a fruit medley. It was a flavorful meal that no one felt guilty about afterwards!

Savory Cake Recipe with Picture


Yields: 4 mini loaves

3 eggs
1 teaspoon granulated sugar
1 cup all-purpose flour
¼ cup potato flour
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons olive oil
1 tablespoon walnut oil
3 tablespoons walnuts, coarsely chopped
1 lemon, zested and juiced
2 tablespoons sour cream
4 ounces smoked salmon
3 ounces smoked cheddar
1 tablespoon green olives, chopped
1 sprig lemon thyme, stemmed
1 teaspoon fennel seeds
1 tablespoon dill, chopped
3 tablespoons curly parsley, chopped
2 tablespoons parmesan cheese


Preheat the oven to 375°F.

In a mixing bowl, beat the eggs with the sugar for about 7-8 minutes. You'll get a pale yellow foam and the texture of the egg yolk will be thicker. Add the lemon zest.

In a small bowl, drizzle the salmon with lemon juice. Set aside.

In another bowl, combine the flour, salt and baking powder. Sift all the dry ingredients.

Add the dry ingredients to the egg mixture. Mix well. Add the sour cream and oils. Add the olives, fennel seeds, herbs, salmon, cheeses and finish with the walnuts.

Apply a thin layer of oil to the mini loaf pans, previously lined with a rectangle of parchment paper. Pour in the cake batter; even it out using a spreader.

Sprinkle with parmesan cheese.

Bake for 5 minutes at 375°F; lower the temperature to 350°F and bake for another 35-40 minutes. A skewer or a toothpick inserted into the cake should come out clean.

Remove from the oven and allow to cool for about 10 minutes.

Serve warm or at room temperature.

Bon appétit!


The recipe yields 4 loaves made in non-stick mini loaf pans; they're perfect for easy release and quick clean-up. I used mini pans for faster baking time. If you decide to bake the cake in a standard loaf pan, extend the cooking time to at least 10 more minutes and don't forget to line the cake pan with parchment paper.

You could use other ingredients such as sun-dried tomatoes, smoked turkey or other cheeses and herbs.

Sifting dry ingredients helps get rid of nasty lumps of flour and also to aerate the mixture when liquid is added. It's very important for all of your baking so you get a moist result.

Similar to other cake recipes, I use potato flour for a lighter, fluffier result.

Published By: Jacqueline Pham on September 2, 2010.


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