It’s a Piece of Cake –Cake Salé

Cake Salé, is often called French savory cake or French muffin. Cake Salé is not a traditional sweet cake. It completely opens my eyes.

Ahead of our regular meeting, my long-time friend Michael sent a message in advance saying that he would like to have a piece of Cake Salé, which is a French savory cake with no sugar added but its shape and texture resemble a sweet sponge cake. This is my third try on this recipe. To enhance its look, picked beetroot mince and its juice are added to generate the pink exterior and the remaining cupcake paper molds bought from the Pike Place, Seattle, are used. Portioned size is easy for him to take home to share with his families. My usual suspects of whole wheat flour and powdered job’s tears are used to replace 1/2 of flour contents to increase the nutritional value of this recipe. When we share this snack we can also have a chance to have more fiber to benefit our digestion and some Job’s Tear to enhance our skin appearance.  About 1/5 contents called for the savory ingredients of ham and cheese is replaced by chopped fresh southern Taiwan pineapple to infuse some fruitiness into this snack.  Maybe next time, we can have more invited to a baking party.

Preparation 30 minutes

Overall cooking time: 60-70 minutes

Skill level: Easy



Organic Cake flour        1 3/4 cups (245g 1/2 can be replaced with whole wheat flour     and/or powdered job’s tear)

Baking Powder               2T (A German brand Rumford aluminum-free is used)

Salt                                    1t

Black Pepper                  1/4t


Eggs                                  3 large

Milk                                 1/3 cup (80ml)

Olive oil                           80 ml


Diced Ham                      170g (about 0.5cm, this part can be replaced with pineapple)

Cheddar Cheese            170g (half diced and half shredded)


  1. Preheat oven to 160C; butter a loaf pan or use cupcake molds.
  2. Sift (1) in one bowl; Mix (2) in another bowl.
  3. Fold (2) into (1) till combined, then add (3)
  4. Bake 40-50 minutes. When cupcake molds are used, baking time is reduced by 10-15 minutes
  5. If a loaf pan is used, cool the end product on a rack for 5 minutes and remove from pan. Let it cool for 30 minutes before cutting.

I hope you like my article. Welcome to share with your friends and family. And let me know if there is any comment you would like to share with me. If you’d like to read this later, please save it to Pinterest.

Here are more recipe posts you would like to know:

Here are more healthy food-related posts you would like to know: