Savory Cheese and Ham Cake with Dijon and Scallion
A French-style cake salé combining buttery crumb with salty ham, sharp Dijon mustard, and melted mozzarella. Scallions add mild onion notes while baking powder keeps it light and tender. Serve warm or at room temperature as an appetizer, light lunch, or picnic bread. This version emphasizes even rise through the concave-shaping technique, preventing dome formation and ensuring uniform browning. Pairs beautifully with sparkling wine or light reds.
Ingredients
- 3 ½ ounces unsalted butter, room temperature
- 1 teaspoon whole grain dijon mustardyellow mustard1:0.5condimentconf:2
milder flavor, reduce qty to avoid overpowering
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 2 eggs, room temperature
- 4 ¼ ounces all purpose flour, sifted
- ⅝ teaspoon baking powder
- 3 ½ ounces chicken ham, dicedprosciutto, pancetta, or smoked turkey1:1charcuterie
same flavor profile, adjust salt if using salted varieties
- 3 tablespoons scallions, chopped
- 4 ⅜ ounces shredded mozzarella cheese
Instructions
- 1
Preheat oven to 350°F.
- 2
Cream butter, mustard, salt, and pepper until pale and fluffy.
- 3
Add eggs one at a time, beating well after each addition.
- 4
Sift flour and baking powder together, then fold into batter with a spatula until 80 percent combined.
- 5
Fold in ham, scallions, and mozzarella until evenly distributed.
- 6
Transfer to parchment-lined loaf tin and press down the middle with spatula to create a concave shape.
- 7
Bake 35-40 minutes until top is firm and light brown.
- 8
Cool 10 minutes in tin, then turn out and slice.
Tips
Create a shallow concave indent in the batter before baking to ensure even rise and prevent a dome from forming on top.
Use the skewer test: pull it from the center and it should have no wet crumb, though melted cheese residue is expected and normal.
Serve warm within an hour, or reheat sliced pieces under the broiler until crispy and golden for a crostini-like texture.
Good to Know
Cover tightly and refrigerate up to 3 days. Reheat gently in a 160C oven for 5-8 minutes.
Batter can be prepared 2 hours ahead and held at room temperature. Do not bake ahead; bake fresh or prepare through the folding step and refrigerate unbaked for up to 4 hours.
Warm or room temperature as an appetizer with sparkling wine, light reds, or light whites. Cut into slices for individual servings or into cubes for tapas-style with olives and roasted tomatoes. Leftover slices toast beautifully under the broiler and top with ricotta and roasted garlic.
Common Mistakes
Skip the concave indent to avoid a dome that bakes unevenly and browns too quickly on top.
Overmix the batter after adding dry ingredients to prevent a tough, dense crumb.
Substitutions
Dairy-Free Swaps
General Alternatives
same flavor profile, adjust salt if using salted varieties
FAQ
Can I use a different cheese instead of mozzarella?
Yes. Gruyere adds earthiness and becomes firmer; cheddar sharpens the flavor; goat cheese creates tanginess. Use the same weight. Avoid very soft cheeses that weep excessively during baking.
What if the top browns too quickly?
Tent the loaf loosely with foil after 25 minutes and continue baking. This is why the concave shape matters: it slows browning and promotes even rise.
Can I freeze leftover cake salé?
Yes. Cool completely, wrap tightly in plastic, and freeze up to 1 month. Thaw at room temperature for 2 hours or reheat from frozen in a 160C oven for 10-12 minutes.