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Recipe Detail Page
Antipasti Cake
Spring 2024
Cake salé is a savoury French quick bread served during the apéro hour. Here, the trendy loaf gets an Italian makeover with spicy salami, roasted peppers and sharp provolone cheese. If possible, bake it as close to serving as possible to fill your home with its mouth-watering aroma. Feel free to switch up the add-ins to whatever is in your fridge or pantry.
Serves 8 to 10
Softened butter, for pan
1 1/2 cups (375 mL) all-purpose flour, sifted, plus more for preparing pan
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
4 large eggs, at room temperature
3/4 tsp (4 mL) finely chopped rosemary
1/2 cup (125 mL) extra virgin olive oil
3/4 cup (175 mL) whole milk
1/2 cup (125 mL) chopped drained piquillo peppers
1/2 cup (125 mL) chopped spicy salami
1 cup (250 mL) coarsely grated provolone piccante
1/4 cup (60 mL) finely sliced chives
1. Preheat oven to 375°F (191°C). Butter a 5 x 9-inch (12 x 23-cm) metal loaf pan, then dust with flour, tapping out excess. Line bottom with parchment paper.
2. In a large mixing bowl, whisk flour, baking powder, salt and pepper. Set aside. In another bowl, whisk together eggs and rosemary. Gradually whisk in oil, then milk, until combined. Add wet to dry and mix with spatula until almost combined. Fold in peppers, salami, provolone and chives until just combined—be careful not to overmix. Transfer batter to prepared pan and smooth out top.
3. Bake on middle rack, rotating pan at halfway point, until a wooden skewer inserted in centre comes out clean, 40 to 45 minutes. Transfer to a wire cooling rack. Cool 15 minutes. Carefully turn out loaf onto rack. Remove and discard parchment paper. Serve warm or at room temperature. (Antipasti cake is best eaten on the day it’s made, but it will keep at room temperature, covered tightly in plastic wrap, for up to 2 days.)
Serves 8 to 10
