Roasted Red Pepper & Kalamata Cake Salé

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a standard 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides so you can easily lift the cake out later.

   5 min

   Tip: Do not skip the parchment sling; a savory cake loves to stick to the corners of the pan.

2. 2

   Place 0.33 cup unsalted butter in a small saucepan over medium heat. Let it melt, foam, and sputter until the milk solids drop to the bottom and turn a deep hazelnut color. Pour immediately into a large mixing bowl to stop the cooking and let it cool slightly.

   5 min

   Tip: Butter is not a garnish. The browned milk solids give this loaf its complex, nutty backbone.

3. 3

   Place the diced 1 cup roasted red peppers on a double layer of paper towels and pat them ruthlessly dry. Halve 0.75 cup Kalamata olives, chop 0.5 cup walnuts, and grate 1.5 cups Gruyère cheese.

   5 min

   Tip: Water is the enemy of a lacy crumb. If the peppers are soggy, your cake will be gummy.

4. 4

   In a medium bowl, whisk together 1.5 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp kosher salt, and 0.5 tsp coarse black pepper. Scoop out exactly one tablespoon of this dry mixture and toss it in a small bowl with the dried peppers, olives, walnuts, and 1 tbsp fresh thyme leaves.

   3 min

   Tip: Tossing the heavy ingredients in a bit of flour provides grip, stopping them from sinking to the bottom of the pan.

5. 5

   Into the large bowl with the cooled brown butter, whisk the 3 whole large eggs, 0.5 cup whole milk, and 0.25 cup extra virgin olive oil until completely emulsified and slightly bubbly.

   2 min

   Tip: Make sure your eggs and milk are at room temperature so they do not solidify the butter.

6. 6

   Pour the remaining dry flour mixture into the wet ingredients. Fold with a spatula until just a few flour streaks remain. Do not overmix, or your crumb will be tight like a bad alibi. Gently fold in the flour-dusted pepper and olive mixture along with the grated Gruyère.

   2 min

   Tip: A lumpy batter is exactly what you want. Quick bread mixing is all about restraint.

7. 7

   Scrape the batter into your prepared loaf pan, smoothing the top gently. Bake for 45 to 55 minutes. You are looking for a deep mahogany color and a proud, cracked dome. A cake tester inserted into the center should come out clean.

   50 min

   Tip: Visual cues matter: look for the golden-brown crust and a firm center. If it jiggles, give it 5 more minutes.

8. 8

   Remove from the oven and let the cake rest in the pan for 10 minutes. Use the parchment overhang to lift it onto a wire rack. Let time do the work; you must allow it to cool completely before slicing.

   15 min

   Tip: Slicing a hot cake salé turns the tender crumb into a gummy paste. Patience is non-negotiable.