Cake salé (Greek olives, sun-dried tomatoes and goat’s cheese, amongst other delights)

Season greetings little ones!

I’m having major problems with my laptop, hence the once-a-month posts. It has been on its last legs for the past 4 years (I can’t believe this laptop has lasted me since my first year of uni in 2008!), but now it is literally crumbling to pieces. Like the hinges are coming off and everything. This has made me abit scared of putting it on in case it might be the last time, so after this post I’m doing a major back-up to be on the safe side. I hope to buy a new one in the January sales!

Anyway, what’s new? Well, same old work/life routine basically, but work has been getting a little more interesting these past few weeks. Any job has its dull days, but being a PA seems to have more than its share sometimes. In the run up to the end of the year though, our schedule has been getting major crazy which has kept me on my toes more than usual so I’m not complaining (for the moment!)

The recipe I want to share with you all is for a savoury cake (in French, the word gateau means sweet cake, whereas ‘cake salé’ literally means salty cake). I find this such an easy concoction to make when you’re pressed for time or have some random ingredients lying around that you don’t want to throw away. A few slices with a cup of tea and you’re kept full for a while, pair it with a salad for a lighter meal or cut it into tiny squares to serve as apéro with a glass of bubbly. Plus the ingredients can change according to your tastes – if for some weird reason you have no affinity for sun-dried tomatoes, olives or goat’s cheese (just so you know we can’t be friends, apart from you Hannah), swap them for things you do like. See, simples!



150g rice flour (half whole wheat)
50 g plain flour
10g baking powder
3 eggs
55g butter, melted
60g each of pitted Greek black dates (if they’re too salty give them a rinse under cold water), sun-dried tomatoes and semi-soft goat’s cheese, all chopped
3 rashers of pre-cooked quality ham, chopped
Sprinkle of chopped hazelnuts and Parmesan cheese on top before it goes in the oven


Weigh the flours and baking powder in a bowl. Melt the butter on a low heat on the stove (it shouldn’t be boiling hot because this will ruin the eggs once mixed together).

Add the butter to the eggs and whisk. Pour into the flour and mix well. Now add the rest of the ingredients and mix until everything is evenly folded in. Line a rectangular baking tin with parchment paper and pour in the mixture.

Put in the oven at 200C for 35m or until a fork comes out clean. Serve!




I made this a few weeks ago and it was a public holiday in France so Louis and I went for a walk in the park with coffee and the camera. Here are a few snaps of the chateau of Saint Germain en Laye on a grey day in November