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Melted Leek & Comté Savory Breakfast Cake

Melted Leek & Comté Savory Breakfast Cake

In Paris, a 'cake salé' (savory cake) is the unspoken hero of a busy café morning. We’re taking that classic olive oil batter, loading it with jammy, slow-melted leeks and sharp Comté, and baking it in a shallow square pan for maximum crust. Slice it thick, toast it in a dry skillet, and remember that we are not suffering for breakfast.

Camille Roux
Camille Roux
Prep: 24 minutes
Cook: 30 minutes
9
easy
breakfastsnack
savory-bakingfrench-cafecake-salesheet-pan+1

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Timeline

58 minutes
0m15m30m45m58m
Preheat & Prep Pan
5m
Melt Leeks
15m
Whisk Dry Ingredients
Whisk Wet Ingredients
Combine Wet and Dry
Fold Inclusions
Bake Savory Cake
30m
Cool Cake
10m

Ingredients

  • 2 large leeks(white and light green parts only, halved and sliced into thin half-moons)
  • 2 tbsp unsalted butter(cultured if you have it)
  • 1.5 cups (190g) all-purpose flour
  • 2 tsp baking powder
  • 4 large eggs(room temperature)
  • 1/3 cup (80ml) extra virgin olive oil
  • 1/3 cup (80ml) whole milk(room temperature)
  • 1 tbsp Dijon mustard
  • 1.5 cups (150g) Comté cheese(coarsely grated)
  • 1 tsp kosher salt(divided)
  • 1 tsp cracked black pepper
  • 1/4 cup (35g) hazelnuts(roughly chopped)

Instructions

  1. 1

    Heat oven to 375°F (190°C). Line an 8x8-inch baking pan with parchment, letting two sides hang over to form a sling. Butter is not a garnish, so grease the unlined sides too.

    5 min

    Tip: A shallow square pan gives us a higher crust-to-crumb ratio than a traditional loaf pan.

  2. 2

    Melt 2 tbsp unsalted butter in a skillet over medium-low heat. Add the sliced 2 large leeks and 1/4 tsp kosher salt. Cook slow and low until they collapse into a sweet, jammy tangle. Let time do the work here—it takes about 15 minutes. Pull them off the heat and let them cool slightly.

    15 min

    Tip: Don't rush the leeks. You want them practically melting, not browned and crispy.

  3. 3

    While the leeks melt down, grab a large bowl. Whisk together the 1.5 cups (190g) all-purpose flour, 2 tsp baking powder, the remaining 3/4 tsp kosher salt, and 1 tsp cracked black pepper.

    3 min

    Tip: Aerating the dry ingredients prevents clumps later, which means less mixing required.

  4. 4

    In a medium pitcher or bowl, aggressively whisk the 4 large eggs, 1/3 cup (80ml) extra virgin olive oil, 1/3 cup (80ml) whole milk, and 1 tbsp Dijon mustard. You want it completely emulsified and slightly pale.

    3 min

    Tip: Room temperature eggs and milk will emulsify perfectly with the olive oil.

  5. 5

    Pour the wet emulsion into the dry bowl. Use a flexible spatula to fold them together just until the dry spots disappear. Stop immediately. A tight crumb is like a bad alibi—it ruins everything.

    2 min

    Tip: Lumps are perfectly fine. Overmixing activates gluten and makes the cake rubbery.

  6. 6

    Gently fold in the cooled leeks and the grated 1.5 cups (150g) Comté cheese. We want pockets of melted cheese and sweet allium in every single bite.

    2 min

  7. 7

    Scrape the batter into your lined pan, pushing it evenly into the corners. Scatter the chopped 1/4 cup (35g) hazelnuts across the top. Bake for 30 minutes. Look for a domed, deeply golden crust that bounces back slightly when tapped.

    30 min

    Tip: The hazelnuts toast as the cake bakes, providing an essential crunch against the tender interior.

  8. 8

    Cami’s shortcut note: Do not slice this molten. Let it rest in the pan for 10 minutes to set the crumb, then use the parchment sling to lift it out to a wire rack.

    10 min

    Tip: Slicing too soon lets trapped steam escape, drying out your crumb.

Chef's Notes

Cake salé is brilliant straight from the oven, but arguably better on day two. Keep it wrapped tightly in the fridge. In the morning, cut a thick slice and toast it in a dry cast-iron skillet until the Comté at the edges gets crispy and frico-like. Pair it with a strong espresso and you're golden.

Frequently Asked Questions

How long does Melted Leek & Comté Savory Breakfast Cake take to make?

Melted Leek & Comté Savory Breakfast Cake takes about 54 minutes total. That includes 24 minutes of prep and 30 minutes of cooking.

How many servings does this recipe make?

This recipe makes 9 servings.

What skill level is needed for Melted Leek & Comté Savory Breakfast Cake?

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

What ingredients do I need for Melted Leek & Comté Savory Breakfast Cake?

The main ingredients are: leeks, unsalted butter, all-purpose flour, baking powder, eggs, extra virgin olive oil, whole milk, Dijon mustard, Comté cheese, kosher salt, cracked black pepper, hazelnuts.

What type of meal is Melted Leek & Comté Savory Breakfast Cake?

Melted Leek & Comté Savory Breakfast Cake is categorized as: breakfast, snack.