[VIDEO] “Le Cake Salé” (Savoury Cake Loaf)

This recipe is such a winner. It dates back to my time in France and was given to me by my dear friend Agnès. It really can be served at breakfast, lunch, dinner or as a snack! It is neither a cake (too savoury), nor a loaf (it is not a risen dough and is much less airy than bread). Whatever it is, it is extremely moreish and somehow, even though it is fairly large, there is never any left over to freeze.

The night before we made the cake, I learnt of a tragic story of a lovely mum on the parenting forum I frequent who had lost her two year old toddler suddenly. Hearing news like that really reminded me how precious these quality moments with Archie are and how easy it is to take them for granted. For these reasons, this was a particularly lovely and poignant cooking session with him.

“Cake Salé” – Savoury bacon and olive cake

Preparation time 10 minutes, cooking time 60 minutes.
This makes a full sized loaf, giving several slices.

250g plain flour
1 heaped tsp of quick/easy yeast powder (or a 7g sachet)
4 Eggs
100ml olive oil
100ml milk
100g pitted green olives, chopped in half. If using olives in brine, make sure you soak them a little or the cake will be way too salty.
250g un-smoked good quality bacon, rind removed and cut into chunks. You can also use cooked or cured hams.
200g grated comté cheese. You can also use gruyère or indeed any flavoursome medium-hard cows milk cheese.

Pre-heat the oven to 180°C/350°F

  1. Put the flour and yeast in a large mixing bowl. Add the milk, oil and eggs and mix it into a smooth paste.
  2. Add the bacon and cheese and mix in well.
  3. Oil a 900g loaf tin and put some non-stick paper in the base (as you will see in the video, this cake can really stick to the tin!).
  4. Pour in the mixture and cook in the oven for 1 hour. If the cake is not yet ready but the top is getting over-cooked, cover the top of the cake with foil.
  5. The cake is ready when a skewer comes out dry.
  6. Leave the cake to cool a bit and take it out of the tin. It can be served warm or cold.


  1. This is another great video!!! Am very flattered to be mentioned in your little introduction. Archie is soooooooooo cute!!! Am amazed a two year-old toddler likes olives so much. This is probably due to the way you have educated him as food is concerned. I think that's great!
    Am looking forward to watching the next video.
    By the way, am cooking the vegetable muffins tonight. Yummy as Archie would say!

    • Ah yes, but we couldn't have done it without you 😉 so funny how I am still making this, 15 years later!! And the pancake recipe dates back to Lille too. In fact, I learnt so much in those years in France, it really is at the route of how I cook… J-J Desplanques would be proud of me!!!

  2. what food is a suitable substitute for the bacon if you are a vegetarian

    • Hi Neil, you can happily do without the bacon. I have made this cake with sun-dried tomatoes and olives and it was delicious… hope that helps…

    • Hi Neil, you can happily do without the bacon. I have made this cake with sun-dried tomatoes and olives and it was delicious… hope that helps…

      • cheers mate, i used the sun dried tomatoes and it was delicious

  3. This looks delicious! I was wondering if there were going to be any olives left the rate your little man was eating them!

    I'm in weaning my 7 month old daughter and haven't been brave enough to try BLW properly. She is interested in what we eat and I do let her have chunks of bits and bobs. Are there any recipes inparticular you would recommend for a family with a 7 month old? With my 3 year old we soon only all ate the same things. I just didn't have the time to be cooking twice!

    I'll be back here. Often!


    • Thanks IM, that is very kind of you. I think that in the early days we just carried on making our normal meals and siphoned stuff of for Archie to eat, touch and play with on his high chair. As he grew older (9-10 months) he had his own bowl of exactly what we were eating. In many ways, the great thing about BLW is that there are no rules. I would just carry on doing exactly what you are doing and it will soon become clear what your daughter enjoys and dislikes. In Archie's case he soon became a pasta fiend, but in our house that is no surprise! He also liked the flavours of a stir fry from a young age. Oh and plus the cakes, of course! We were never too fussed about him having a bit of sugar in a cake now and then. As with everything, it's all about balance… Thanks for taking the time to comment, I hope the site continues to give you ideas!

  4. Loved it, a really sweet idea! And an adorable little boy. (Saw you on the tv last night – ?bbc)

    • Thanks Alison, that is very kind of you. He does have his moments but, yes, he is adorable. But of course I am verrrrrrrrrrrry biased!!!

  5. wow! saw this a couple of days ago on BBC and came straight to the site. I can't get this cake thing off my head am gonna to make it this weekend….

    I got everything except yeast can i use myself raising and baking powder or must it be yeast.
    not that i really mind it but i don't really use much yeast

  6. Hi there, it's interesting because in France it is the opposite, in my memory it was impossible to find self-raising flour there! I think the yeast does help the "cake" border on a loaf (although a heavy one because it is not a dough which is left to rise) but I am pretty sure self-raising flour will work just fine. It may even be better, who knows?!! Please let me know the results, I'd be really interested to know… I am glad you are enjoying the site and hope to see you back here soon! All the best, Nick

  7. Hi -looks great and I would love to make this as it contains so many favourite ingredients. Might try with cured ham, which we have just started to use in braises with cabbage and sprouts etc. but just wanted to check -if you use bacon does it go in uncooked and cook through over the hour? Lovely also to see Archie's interest and to watch him eating the olives – just one more- that's my catchphrase too! All best.

  8. Nick and Archie – congratulations! You are both inspirational for children who have been scared of food, those who have eating disorders – I hope your book deal is a huge success and reaches tons of people. I love your interaction, and the way you are teaching Archie – it all looks natural but there are serious life lessons in there too – and ‘the bix mix’! Fantastic.

    • thanks Amanda, what a lovely comment. You are right, the key is helping Archie have a good relationship around food and we hope that continues through his life… Thanks again…

  9. Hi Nick and Archie~ I am a Korean (I can't speak English fluently so please excuse me if I make some mistakes..^^) I am googling for some recipe for Cake Sale. Your recipe looks so delicious!! and this video makes me happy :) Your boy is soooooo cute, and you are a very very good father to him !! ^^

    • Hi Miran, thanks so much for your lovely comments!! I am really glad that you found the recipe and that you found my blog. We do have a lot of fun together in the kitchen and I am glad that this shows when you watch the videos!! Let me know how the cake goes if you do make it 😉


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