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Le Chaudron recipe
Mini cakes salés
Savory mini loaves with chorizo, feta and olives
⏱ 40 minServes 12Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
300 g (11 oz)all-purpose flour
4whole eggs
150 ml (⅔ cup)extra-virgin olive oil
150 ml (⅔ cup)whole milk
1 packetbaking powder11 g
150 g (5 oz)grated Gruyère
150 g (5 oz)smoked lardons
100 g (3½ oz)pitted green olives
100 g (3½ oz)mild chorizo
100 g (3½ oz)feta
100 g (3½ oz)sun-dried tomatoes in oil
1large bunch of fresh basil
1bunch of chives
60 g (2 oz)unsalted butter
1 tspdried oregano
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 300 g (11 oz) all-purpose flour
- 4 whole eggs
- 150 ml (⅔ cup) extra-virgin olive oil
- 150 ml (⅔ cup) whole milk
- 1 packet baking powder 11 g
- 150 g (5 oz) grated Gruyère
- 150 g (5 oz) smoked lardons
- 100 g (3½ oz) pitted green olives
- 100 g (3½ oz) mild chorizo
- 100 g (3½ oz) feta
- 100 g (3½ oz) sun-dried tomatoes in oil
- 1 large bunch of fresh basil
- 1 bunch of chives
- 60 g (2 oz) unsalted butter
- 1 tsp dried oregano
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F) convection. Generously butter the 24-cavity mini loaf pan so they unmold easily.
- Heat the large skillet over medium heat and brown the 150 g (5 oz) smoked lardons for 5 minutes, stirring often, until crisp. Drain on paper towels.
- Cut the 100 g (3½ oz) chorizo and the 100 g (3½ oz) feta into small 5 mm (¼ in) dice. Drain and slice the 100 g (⅔ cup) pitted green olives. Dice the 100 g (3½ oz) oil-packed sun-dried tomatoes.
- Each of these Mediterranean ingredients brings its own flavor to the mini loaves.
- Finely chop the basil and chives, thin stems included (they have lots of flavor).
- In the large bowl, mix the all-purpose flour, baking powder, salt, pepper, dried oregano and half the herbs.
- In another bowl, beat the 4 eggs hard with the extra-virgin olive oil and whole milk until smooth and slightly frothy. Pour into the dry mixture and mix well.
- Gently fold in the lardons, chorizo, feta, olives, sun-dried tomatoes and grated Gruyère until evenly distributed. Fill the molds three-quarters full. Bake 25 minutes at 180°C (350°F) until golden. Serve warm.
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