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Caramelized Shallot & Thyme Chèvre Cake Salé

Caramelized Shallot & Thyme Chèvre Cake Salé

Café-level snacks shouldn't require a culinary degree or a weekend of planning. This savory slab cake combines sweet, jammy shallots with sharp pockets of goat cheese and toasted almonds for maximum crunch. Baked in a square pan for an unbeatable edge-crust ratio, it keeps in the fridge for days and revives beautifully in a toaster slot.

Camille Roux
Camille Roux
Prep: 15 minutes
Cook: 45 minutes
9
easy
snackappetizer
savory-bakingcake-salemake-aheadfrench-cafe+1

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Timeline

1 hour 16 minutes
0m15m30m45m1h1h15
Preheat & Prep
Caramelize Shallots
15m
Whisk Dry Ingredients
Whisk Wet Ingredients
Mix Batter
Bake Cake Salé
35m
Cool & Slice
15m

Ingredients

  • 3 whole large shallots(thinly sliced (about 1.5 cups))
  • 3 tbsp olive oil(for caramelizing)
  • 1.5 cups all-purpose flour(190g)
  • 2 tsp baking powder
  • 1 tsp kosher salt(Diamond Crystal preferred)
  • 0.5 tsp black pepper(freshly cracked)
  • 3 whole large eggs(room temperature)
  • 1/3 cup extra-virgin olive oil(80ml, for the batter)
  • 1/2 cup whole milk(120ml, room temperature)
  • 1 tbsp fresh thyme leaves(plus extra for the top)
  • 1/3 cup toasted chopped almonds(45g)
  • 4 oz cold goat cheese (chèvre)(115g, crumbled into large chunks)

Instructions

  1. 1

    Preheat oven to 375°F (190°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides. We use a square pan because edge pieces are superior and we want a tall, lacy crumb.

    5 min

    Tip: Don't skip the parchment overhang. It's your insurance policy for an easy release.

  2. 2

    In a skillet over medium-low heat, warm the 3 tbsp olive oil. Add the 3 large shallots and a heavy pinch of salt. Cook, stirring occasionally, until deeply golden and jammy. Scrape them onto a plate to cool completely.

    15 min

    Tip: Don't rush this. If you crank the heat, the shallots will burn and turn bitter instead of sweet. Let time do the work.

  3. 3

    In a large bowl, aggressively whisk together the 1.5 cups all-purpose flour, 2 tsp baking powder, 1 tsp kosher salt, and 0.5 tsp black pepper to aerate.

    3 min

    Tip: Properly dispersing the baking powder prevents weird metallic tasting pockets in the final bake.

  4. 4

    In a separate jug, violently whisk the 3 large eggs, 1/3 cup extra-virgin olive oil, and 1/2 cup whole milk until completely emulsified and frothy.

    3 min

    Tip: A lazy whisk means a greasy cake. You want this liquid looking cohesive and slightly thickened.

  5. 5

    Pour the wet ingredients into the dry. Add the cooled shallots, 1 tbsp fresh thyme leaves, and 1/3 cup toasted chopped almonds. Stir just until the flour disappears. Finally, scatter in the 4 oz cold goat cheese and give it exactly three gentle folds.

    5 min

    Tip: Overmix and your crumb will be tight like a bad alibi. The cheese must be cold so it leaves molten pockets instead of turning into a homogeneous gray batter.

  6. 6

    Scrape the batter into the prepared pan and level the top. Scatter a few extra thyme leaves over it if you like. Bake until golden brown and deeply fragrant. A cake tester should come out clean, though you might hit a pocket of cheese. Look for a firm spring back when tapped.

    35 min

    Tip: Ovens lie. Check at the 30-minute mark. If the top is browning too fast, tent loosely with foil.

  7. 7

    Let the cake cool in the pan for 10 minutes. Use the parchment sling to lift it onto a wire rack to cool completely before slicing into generous rectangles.

    15 min

    Tip: Cami's shortcut note: The fridge is your friend. This cake actually tastes better on day two once the flavors marry.

Chef's Notes

Butter is not a garnish, but here, olive oil does the heavy lifting for a tender, moist crumb that survives the fridge without turning to stone. We're not suffering for brunch, and we're definitely not eating dry snacks on a Tuesday. Toast a slice in a dry skillet the next morning until the edges sizzle and the chèvre pockets get gooey again.

Frequently Asked Questions

How long does Caramelized Shallot & Thyme Chèvre Cake Salé take to make?

Caramelized Shallot & Thyme Chèvre Cake Salé takes about 1 hour total. That includes 15 minutes of prep and 45 minutes of cooking.

How many servings does this recipe make?

This recipe makes 9 servings.

What skill level is needed for Caramelized Shallot & Thyme Chèvre Cake Salé?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Caramelized Shallot & Thyme Chèvre Cake Salé?

The main ingredients are: large shallots, olive oil, all-purpose flour, baking powder, kosher salt, black pepper, large eggs, extra-virgin olive oil, whole milk, fresh thyme leaves, toasted chopped almonds, cold goat cheese (chèvre).

What type of meal is Caramelized Shallot & Thyme Chèvre Cake Salé?

Caramelized Shallot & Thyme Chèvre Cake Salé is categorized as: snack, appetizer.