Cake Salé with Mortadella and Green Olives

5 from 1 vote

Cake Salé with Mortadella and Green Olives

This savory French quick bread features salty and flavorful mortadella, green olives, floral thyme, and plenty of cheese for a rich and umami packed snack. I like to serve this as an appetizer or toast it and serve it with a bit of butter. It makes an excellent appetizer for Christmas and New Years.

Course Appetizer, Breakfast, Snack

Cuisine French

Keyword bread, breakfast, cake, Christmas, french, holiday, mortadella, New Year's, olive, pork, snack, thanksgiving

Prep Time 20

Cook Time 45

Total Time 1 20

Servings

Calories 180kcal

Author Jenny Ross

Ingredients

2 cups almond flour
2 tablespoons coconut flour
2 tablespoons whey protein powder unflavored
1/2 tablespoon psyllium husk powder optional, adds chew
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper fresh ground
pinch cayenne omit for nightshade-free
6 green onions finely chopped, 1/4 cup, or chives
2 teaspoons fresh thyme leaves chopped, or 1 teaspoon dried
1/4 cup cream
1 tablespoon lemon juice
1/3 cup extra-virgin olive oil
4 eggs
4 ounces mortadella cut into 1/3-inch cubes (1 cup)
3 ounces provolone cheese grated (1 1/2 cups), preferably aged as it has a lot more flavor
1/4 cup Parmesan grated
1/2 cup green olives pitted and coarsely chopped

Instructions

Preheat the oven to 350ºF and place the cooking rack in the center of the oven.
Generously grease a 9x5-inch loaf pan and set aside.
In a large bowl, whisk together the almond flour, coconut flour, protein powder, psyllium, baking powder, salt, baking soda, pepper, and cayenne, if using. Stir in the green onions and thyme.
In a separate bowl, whisk together the cream, lemon juice, olive oil, and eggs. Pour into the whisked dry ingredients and stir well to combine evenly. Mix in the mortadella, 2/3 of the grated cheese, and olives. Transfer to the prepared pan and then sprinkle the top with the remaining 1/3 of the grated cheese.
Bake at 350ºF until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes to 55 minutes (a toothpick inserted should come out clean). Transfer to a wire rack and let cool for 10 minutes, then turn the loaf out of the pan and let cool completely before slicing.

Notes

This keep well for up to a week, refrigerated or freezes for up to 1 month. To reheat, toast and enjoy with a bit of butter or your favorite spread.

Protein:Energy Quotient [calories]: 0.33

Nutrition