Savory Bacon Cheese Cake with Green Olives
A rustic French savory cake that transforms simple pantry staples into an elegant appetizer or light meal. This batter cake combines smoky bacon, creamy Gruyere, briny green olives, and ham into a moist, tender crumb with robust flavors. The tangy yogurt keeps the cake tender while the baking powder ensures a light rise. Perfect for spring entertaining, casual gatherings, or when you need to use what's on hand, this cake delivers sophisticated flavor without fussy technique. Serve warm or at room temperature as an aperitif with drinks, or slice for lunch. The savory profile and rustic charm make it approachable for weeknight cooking while impressive enough for unexpected guests. Unlike sweet cakes, this version celebrates charcuterie flavors in cake form.
Ingredients
- 8.8 oz g de farine
- 3 ½ oz g de lardons fumés
- 3 ½ oz g de gruyère râpé
- 1 tranches de jambon blanc
- 4 oeufs
- 1 ¾ oz g d'olives vertes dénoyautées
- 1 sachet de levure chimique
- sel& poivre
- un yaourt nature
Instructions
- 1
Preheat the oven to 350°F.
- 2
In a bowl, mix the flour and baking powder together.
- 3
Incorporate the eggs and yogurt, stirring until smooth and thick.
- 4
Cut the ham slice into dice.
- 5
Add the grated cheese, bacon, olives, and diced ham to the batter.
- 6
Season with salt and pepper, then fold everything together with a whisk.
- 7
Pour the batter into a cake tin that has been buttered and floured.
- 8
Bake for 45-50 minutes, checking doneness by inserting a knife blade; if it comes out clean, the cake is cooked.
- 9
Remove from the tin carefully.
- 10
Serve warm or cold.
Tips
Butter and flour your cake tin thoroughly before pouring batter to ensure clean release. Use parchment paper on the bottom for extra insurance against sticking on dense savory cakes.
The knife test is essential for savory cakes since they don't brown as visibly as sweet ones. Insert into the center; a clean blade guarantees moist interior without gumminess.
Serve this cake within 2 hours of baking for the best texture, though room-temperature slices work well for picnics or buffets the next day.
Good to Know
Keep in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days. Wrap tightly to prevent drying.
Bake 1 day ahead and store covered. The flavors meld slightly as it sits. Do not freeze raw batter as the egg and yogurt structure may compromise texture upon thawing.
Serve warm or at room temperature as an aperitif with wine or beer. Slice thin and pair with a green salad for lunch. Works well at picnics or on a charcuterie board.
Common Mistakes
Overmix the batter to avoid a dense, gluey crumb; fold in mix-ins gently after combining base ingredients.
Skip the buttering and flouring step to avoid frustration when releasing the warm cake from the pan.
Bake below 180 degrees C to avoid an undercooked or unevenly browned exterior; trust the oven temperature.
Substitutions
3
Full guide →prosciutto is thinner; use 75g to avoid overwhelming the batter
if substituting, use 1/4 tsp baking soda plus 1/2 tsp cream of tartar per packet
FAQ
Can I freeze this savory cake?
Freezing is not recommended because the yogurt and egg-based batter may separate and become grainy upon thawing. Best enjoyed fresh within 2 days or refrigerated up to 4 days. Slice and wrap individual pieces tightly if you must freeze.
What if I don't have smoked bacon?
Pancetta, lardons, or any smoked pork product works well. For milder flavor, use regular ham or cooked sausage. Adjust salt slightly as some cured meats are saltier than others. Avoid raw bacon; cook it first and drain excess fat.
How long does this cake stay fresh?
Covered at room temperature, 2 days maximum. Refrigerated in an airtight container, up to 4 days. Beyond that, flavors fade and texture becomes dry. Slice and reheat briefly in a warm oven to revive, or serve cold as a portable snack.