Jane's savoury cake

Jane's savoury cake

by Fabien Pairon


10-12 persons

for a GEOFORME mould L.35cm, Ht 7.5cm

  • 160 g flour T 55
  • 5 whole eggs
  • 17 g of baking powder
  • 150 ml of whole milk
  • 75 ml of olive oil
  • 3 g of salt

  • 1 pinch of freshly ground pepper
  • 150 g grated Gruyères
  • 150 g walnuts (kernels)
  • 150 g black olives
  • 140 g slow-roasted tomatoes


Preheat your oven to 190°C (thermostat 6.5)
Cut the black olives and slow-roasted tomatoes into thin slices
Dissolve salt and pepper in the milk. Mix the flour with the yeast, add the eggs, then gradually add the milk and the olive oil.
Add all the garnishing (which you could replace at your convenience, according to preference and the season).
Pour this preparation into the GEOforme mould (L.35x7x7.5cm), which you should have lined earlier with a sheet of baking paper.

Bake at 190°C (thermostat 6.5) for 50 minutes (cover with foil after 20 minutes of cooking)

Remove from mould while still hot. Leave the walls of the GEOforme mould open.

Allow it to cool to room temperature. Cut it once it has completely cooled down.

Serve when cool.


Fabien Pairon

Born in the north of Burgundy, Fabien Pairon began working in the food business at the age of 15. He initially trained as a chef and worked in France and abroad mainly in gastronomic restaurants and international catering service companies.
He set up his own catering and reception organization business in his home region and ran it for 6 years.
Just as the products must be magnificent, Fabien gives also a great importance to the excellence of the utensils used for his preparations. It is therefore quite natural that he has been cooperating with De Buyer France for many years.

His title of "Meilleur Ouvrier de France" obtained in 2011 led him to teach at EHL (Ecole Hôtelière de Lausanne), giving thus a new impulse to his career.

0 Liked Share:
Related posts