This is the wonderfully flexible French-style savory cake known as a cake salé: tender, sliceable, and packed with flavorful bits. Fontina melts into creamy pockets, mozzarella gives the crumb its gentle pull, and Parmesan adds a salty finish. Ham, roasted pepper, chives, thyme, and a pinch of red pepper make every slice lively.
Its name is an invitation to improvise. Swap the cheeses, use pancetta or bacon instead of ham, make it vegetarian with toasted nuts, or trade the peppers and herbs for whatever suits the season. Serve it warm for brunch, alongside soup, at a picnic, or cut into fingers with drinks.
Maybe-This, Maybe-That Ham and Cheese Loaf
Ingredients
Instructions
- Center a rack in the oven and preheat to 350°F (175°C). Coat an 8½ x 4½-inch loaf pan with baker’s spray or butter. Line the bottom and long sides with parchment, leaving enough overhang to lift out the loaf.
- In a medium bowl, whisk together the flour, baking powder, salt, and red pepper flakes.
- In a large bowl, whisk the eggs and egg white until blended. Whisk in the milk, olive oil, and honey until smooth.
- Add the dry ingredients to the wet ingredients and stir with a flexible spatula just until the flour is almost incorporated. Do not overmix.
- Fold in the Fontina, mozzarella, Parmesan, ham, roasted peppers, chives, and thyme, distributing the additions evenly through the thick batter.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle with a little extra Parmesan.
- Bake for 45 to 55 minutes, until the loaf is deeply golden, springs back when lightly pressed, and a tester inserted in the center comes out clean. If the top browns too quickly, tent it loosely with foil.
- Cool in the pan for 10 minutes, then use the parchment to lift the loaf onto a rack. Let cool for at least 20 minutes before slicing.
- Serve warm or at room temperature, cut into whole or half slices for brunch and lunch, or into fingers for an appetizer.
Variations and Storage
- Use low-moisture mozzarella rather than fresh mozzarella; fresh cheese releases too much water for this batter.
- Gruyère, cheddar, Comté, or a soft-rind cheese can replace the Fontina. Keep the total cheese volume similar.
- For a vegetarian loaf, omit the ham and add ½ cup coarsely chopped toasted walnuts or hazelnuts.
- Pat roasted peppers and any other vegetables very dry before folding them into the batter.
- Wrap and refrigerate leftovers for up to 4 days. Serve at room temperature or toast slices lightly.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.