Savory cakes Recipes - AFTouch-Cuisine
The savory cake, that's this brilliant invention that revolutionized buffets, picnics and cocktail parties all across France. Neither quite a cake nor quite a quiche, it occupies this delicious territory where sugar has no place, and frankly, we're doing just fine without it.
The history of the savory cake is more recent than one might think. While the English cake has existed since the 17th century, its savory version didn't truly conquer French tables until the 1970s-1980s, driven by the wave of buffet dinners and growing demand for takeaway dishes. Today, it's a staple, one that no self-respecting picnic is without its ham and olive cake, and no successful aperitif lacks a more creative variation.
On AFTouch-Cuisine, we've pushed the concept well beyond the basic ham and olive cake. Our Vegetable Cake is a festival of colors and flavors, where each bite reveals a different vegetable. The Nordic Cake, with its hints of smoked salmon and dill, transports you to the fjords, well, not literally, but almost. And for cheese lovers, the Tomato and Goat Cheese Crumble brings together the best of the South in an irresistible format.
As Olivier33 notes in his enthusiastic comment on the Eels with Parsley Sauce, the best recipes are often those passed down by passionate cooks, and that's exactly the spirit of our savory cake collection.
The Bressiflette is one of those gems you won't find anywhere else, a generous and comforting Bresse gratin that is the pride of an entire region. The Croziflette, the Savoyard variation with its crozets and reblochon, proves that the mountains know how to do indulgent too. As for the Gourmet Pizza L'EPURE, it demonstrates that you can take a popular dish and elevate it to haute cuisine status, without making it inaccessible.
A kitchen secret, the success of a savory cake comes down to three things. First, the batter, not too dry, not too wet, with just enough olive oil to give it that tender crumb. Next, the seasoning, don't be shy with salt, pepper and herbs. Finally, the fillings, cut into small pieces for even distribution, and always well drained to prevent the cake from becoming soggy.
For special occasions, try the Basque-Style Chicken Cake which brings the Southwest into your loaf pan, or the Mini Burgers with Tomato and Goat Cheese that always make a splash on a buffet table. And if you're after something original, the Tuna and Egg Bricks add a crispy, fragrant North African touch.
The savory cake is ultimately democracy in the kitchen, everyone can pull it off, everyone can reinvent it, and everyone goes back for seconds. What more could you ask for?
