Easy & Delicious Chorizo Cake (Savory French Loaf) – Long Version
This Chorizo Cake is a classic French savory loaf that’s incredibly easy to make, moist, and packed with flavor. Perfect for brunch, picnics, lunchboxes, or as an appetizer, this recipe combines fluffy cake texture with the bold taste of chorizo and melted cheese. It can be enjoyed warm or cold and keeps well for several days.
Why You’ll Love This Chorizo Cake
- Quick and beginner-friendly
- No mixer required
- Soft, moist texture
- Rich, savory flavor
- Perfect for make-ahead meals
This cake is very popular in France because it’s versatile and customizable. You can adapt it to what you have in your fridge without ruining the result.
Ingredients
- 3 large eggs
- 180 g all-purpose flour
- 100 g chorizo (mild or spicy, according to taste)
- 120 g grated cheese (Comté, Emmental, or Gruyère)
- 1 packet baking powder (about 10–11 g)
- 10 cl sunflower oil
- 10 cl whole milk
- 1 pinch of salt
- Freshly ground black pepper
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat your oven to 180°C (350°F).
Grease a loaf pan with butter or oil and lightly dust with flour, or line it with parchment paper.
2. Prepare the Chorizo
Remove the skin if necessary and cut the chorizo into small cubes.
If the chorizo is very oily, lightly pat it with paper towels.
3. Mix the Wet Ingredients
In a large bowl, crack the eggs and whisk until slightly foamy.
Slowly add the sunflower oil and milk while whisking to create a smooth mixture.
4. Add the Dry Ingredients
Sift in the flour and baking powder.
Add the salt and black pepper.
Mix gently until you get a smooth, lump-free batter. Do not overmix.
5. Add Cheese and Chorizo
Fold in the grated cheese first, then the diced chorizo.
Mix gently so everything is evenly distributed.
6. Bake
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula.
Bake for 40–45 minutes until golden brown.
Insert a knife or skewer in the center—if it comes out clean, the cake is ready.
7. Cool and Serve
Let the cake rest in the pan for 10 minutes, then remove and cool on a rack.
Slice and serve warm or cold.
Tips for the Best Savory Cake
- For extra moisture, replace 2 cl of milk with cream
- For more flavor, add paprika, chili flakes, or herbs de Provence
- You can toast slices lightly before serving for a crispy edge
- Let the cake cool completely before slicing for clean cuts
Variations
- Olives & Chorizo: Add sliced black olives
- Cheese Lovers: Mix two cheeses (Emmental + Cheddar)
- Vegetable Version: Add sautéed onions or bell peppers
- Lighter Version: Use turkey chorizo and semi-skimmed milk
Storage
- Keeps 2–3 days at room temperature (well wrapped)
- Up to 5 days in the refrigerator
- Freezes well for up to 2 months