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Savory loaf cake

A fixed base that works every time, and 300 g of filling of your choice.

Prep
15 min
Cook
50 min
Rest
10 min
Total
1 hr 15 min
Difficulty
easy

Ingredients

Serves 6

  • 200 g all-purpose flour
  • 3 eggs, large
  • 100 mL neutral oil, sunflower
  • 100 mL milk, or plain unsweetened oat milk, same amount
  • 11 g baking powder, not to be confused with yeast
  • 1 tsp salt, less if the filling is already salty (ham, bacon, feta…)
  • pepper, 1 pinch
  • 100 g grated cheese, Gruyère or Emmental, optional, for flavor and moistness
  • 300 g filling of your choice, in small pieces, see the filling ideas

Steps

  1. Preheat the oven to 180 °C (convection). Butter and flour a loaf pan about 25 cm long, or line it with parchment paper.
  2. Mix the wet ingredients: beat the eggs with the oil and milk in a large bowl.
  3. Add the dry ingredients: flour, baking powder, salt, pepper. Mix just enough, without overworking the batter.
  4. Fold in the grated cheese (if using), then the filling.
  5. Pour into the pan and bake for 45 to 50 minutes. The tip of a knife should come out dry.
  6. Let it cool for 10 minutes, unmold, then wait until it has cooled completely to slice it cleanly.

Tips

Filling ideas (about 300 g in total)

  • Classic: 200 g of diced ham and 100 g of green or black olives. Add grated cheese to the base.
  • Bacon and leek: 150 g of pan-fried diced bacon and 150 g of sliced leek, cooked until soft. Drain the bacon well.
  • Salmon and dill: 250 g of chopped smoked salmon, snipped dill and the zest of one lemon. Very good without cheese too.
  • Goat cheese and zucchini: 150 g of grated and squeezed zucchini, 150 g of diced goat cheese and mint. Squeeze the zucchini in a kitchen towel.
  • Sunshine: 100 g of drained sun-dried tomatoes, 150 g of feta, 50 g of olives and basil. Use less salt in the base.
  • Chicken and curry: 250 g of diced cooked chicken, 1 tsp of curry powder and 50 g of raisins. Mix the curry powder into the flour.
  • Vegetarian: 150 g of roasted bell pepper, 100 g of cooked and squeezed spinach, 50 g of pine nuts. Add cheese to the base.
  • Mushrooms and bacon: 150 g of pan-fried mushrooms and 150 g of diced bacon. Sauté until the water has evaporated.

For success

  • Do not go over 300 to 350 g of filling: beyond that, the batter can no longer hold it.
  • Drain and squeeze anything wet (zucchini, sun-dried tomatoes in oil, spinach, olives). Otherwise the loaf will be heavy and sticky.
  • Precook the raw ingredients (bacon, mushrooms, leek, chicken).
  • Lightly flour the filling before folding it in, so that it does not sink to the bottom of the pan.
  • Balance the salt: if the filling is already salty, use only half a teaspoon of salt in the base.
  • Storage: 3 days in the fridge, or sliced in the freezer (reheat for 10 minutes in the oven).

Variations of the base

  • Lactose-free: plain unsweetened oat milk, no cheese (or plant-based cheese), and check the filling.
  • Without cheese: just leave it out, the loaf still turns out well.
  • Lighter: 70 to 80 ml of oil.