Cake Salé with Olives and Sun Dried Tomatoes

"An old trick well done is far better than a new trick." 

-Harry Houdini
 

One of my favorite quotes. It's about magic, yet applies perfectly to how I view food. I love old recipes that have proven the test of time.

And so, I present Cake Salé!  

A savory, snack-y French "cake" that is insanely good, versatile, and easy to make. It's nothing new, but it deserves a spotlight.  One reason I love it is because it can be made ahead of time and consumed as you wish. It's a perfect version of what fast food should be! 

Toasted with a butter & sea salt makes a perfect little breakfast. Or, serve with a little green salad and it's a lunch fit for company. 

Recipe below.

It's in grams, so you will need a gram scale- I love this one from Escali. If you haven't done recipes by weight yet, please start now, it will change you life for the better. Another game changer is using a probe thermometer to determine doneness of cakes and breads.
Just start now – I promise. 

56 g butter
2 ea eggs
245 g buttermilk
325 g all purpose flour
2 g baking powder
2 g baking soda
150 g diced sun dried tomatoes

75 grams black olives
198 g semi- hard cheese (I like gruyere)
5 g salt

Blend wet ingredients. Separately blend dry ingredients, then add the sun dried tomatoes and olives and 170g of the cheese. Mix wet and dry. Butter the the walls of a loaf pan and sprinkle remaining cheese on top. Bake at 350 degrees for 30 minutes, roasting once or until the core is. 190* F. Store wrapped in plastic in the fridge.