At least that’s what a French friend called it, after refusing to believe that I, an American, did not have some ancient family recipes for les cakes salées, as they are called here in France to differentiate them from sweet varieties (les cakes for short). These are no gâteaux, but savory cakes baked in a loaf pan, popular cut in cubes and served as finger food with an apéritif or packed in picnic baskets. We’re talking a basic batter plus savory ingredients, like cake with chicken and tarragon; anchovies, black olives and thyme. Cake with tunafish…
Now I have lived in Paris for a long time, and while I can see some trends coming from home — like le cheesecake you can now find at the boulangerie, along with les muffins, les cookies and les brownies that sit happily next to les croissants and les madeleines — I had never happened upon a salty cake until I moved to Paris.
Related: Cakes from Elle a Table
– Kristin Hohenadel blogging from Paris. She can be reached at kristin @ apartmenttherapy . com