Last updated on April 7th, 2017
This easy loaf was inspired by the parsley in my tiny herb garden. The crop had endured nightly freezes last November, and although it looked wretched in the morning (who doesn’t?), its youthful countenance always returned as daytime temperatures ascended. Still, I wanted to use up the peppery leaves before winter set in. A French “cake salé” came to mind.
In France, any quick bread that is baked in a loaf pan is called “cake” (pronounced kek). For a birthday party, you’d probably bake a sweet loaf, or a cake sucrée. For a cocktail bash, you’d definitely want a salty/savory cake salé. Well, that’s my tek on kek.
There are no rules for cake salé. I happen to love the parsley-and-Parmesan combination, but you can use whatever herbs and cheese you love and have on hand. You can even throw some crisp bacon bits or cubes of ham into the batter.
Do let me know if you enjoyed the video version of this recipe. The episode was sponsored, in part, by my friends at Garden Design magazine. (Hint: subscribe to the magazine via this link, and you’ll receive your first issue for free.)
Because I love you, I’ve included the photographic step-by-step and printable recipe below:
To start, coarsely chop the parsley with a knife, or take the lazy route, and mince it in a food processor.
My favorite food processor? This one.
Next, generously grease an 8×4-inch loaf pan with softened butter…
And sprinkle the pan with enough sesame seeds to coat the bottom and sides — about 1 tablespoon. Set the pan aside.
(Need a stainless 8×4 loaf pan? I love this one.)
Tip 1 1/2 cups flour into a mixing bowl…
Whisk in 1 tablespoon of baking powder…
And 3/4 teaspoon salt. Be sure to whisk these dry ingredients thoroughly.
Then crack 3 large eggs into a separate mixing bowl…
And beat them to smithereens with a wire whisk.
One at a time, whisk in each of the following:
1 whole cup plain yogurt…
1/2 cup extra-virgin olive oil…
1 cup coarsely-shredded Parmesan cheese…
And 1/2 to 3/4 cups of the aforementioned parsley.
Add the dry ingredients to the wet, and stir with a spatula just until the flour disappears. Don’t overmix — the batter should be somewhat lumpy.
Working quickly now, scoop the batter into the prepared loaf pan, and smooth the top with a spatula.
Sprinkle the top with sesame seeds…
And bake until puffed and spotty brown — 45-50 minutes. Let the loaf cool in its pan for just 5 minutes.
Then unmold the loaf, and let it cool on a wire rack for at least 20 minutes.
Salty Parmesan cheese…fresh, peppery parsley…there’s nothing about this easy cake salé that won’t make your tail wag. If you’re like me, you’ll serve it with a green salad and a bottle of Cabernet Sauvignon. The bread makes a terrific party appetizer, too.
Here’s the printable:
A savory French quick bread, or "cake salé." Thick slices can be served as a party appetizer, or simply enjoyed with a green salad and a bottle of red wine. It's an easy bread to make!
Ingredients
- 1 generous tablespoon softened butter
- Sesame seeds (for dusting the pan and topping the bread)
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3 large eggs
- 1 cup plain yogurt
- 1/2 cup extra-virgin olive oil
- 1 cup coarsely-grated Parmesan cheese
- 1/2 – 3/4 cup fresh, coarsely chopped flat-leaved parsley
Instructions
- Center the oven rack, and preheat the oven to 350°F. Grease an 8x4-inch loaf pan with the softened butter, and then sprinkle sesame seeds onto the bottom and sides of the pan to coat.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate medium-size bowl, whisk the eggs. Then whisk in the yogurt, olive oil, Parmesan cheese, and parsley. Add the dry ingredients to the wet, and blend with a spatula just until the flour disappears. Do not overmix -- the batter should be somewhat lumpy.
- Pour the batter into the prepared loaf pan, and smooth the top with a spatula. Sprinkle the top with a teaspoon of sesame seeds. Bake in a preheated oven until the loaf puffs and the top turns spotty gold – 45-50 minutes. Cool for 5 minutes in the pan, and then unmold the loaf onto a wire rack for further cooling.
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xKevin
Jerry Miller says
Great video and recipe. I can’t wait to try it. Thanks Kevin.
Kevin Lee Jacobs says
Hi Jerry – Let me know how the bread turns out for you!
Robert says
YAY!!! Thank you Mr Kevin!! 🙂
Mary says
Thank you for a must-try recipe and a video that is a pleasure to watch.
Susan Iseman says
Thanks Kevin – you’re so helpful and so funny!! Wonder if you could substitute other flours like whole wheat, or oat or almond (for us health nuts) ?
Cathie Wallace says
I truly enjoy getting your e-mail letter each Sunday morning. What wonderful recipes you
share with us. Thank you. The bread is a must this week.
Peggy Wilson says
Going to take this to my brother’s house as an app, with some Irish butter for Easter as a surprise. And love and appreciate your humor!!
Kevin Lee Jacobs says
Hi Robert, Mary, Susan, Cathie, and Peggy – Thanks for watching the video!
Carol Hall says
This looks yummy. Would you have any suggestions for adding garlic? For example would it be ok to add finely chopped or roasted? I plan to add this to my Easter menu.. thanks Kevin!
Gene says
This looks great. I shall make and enjoy with good butter this week.
thanks gene
MOliver4u says
Making this for my next potluck – looks fabulous! I’m also already speculating what other herb/cheese combos I could sub out for variety. Thanks, Kevin!
Gene says
Just my person preference: I lik the photo recipe better than the video recipe. Bottom line – the recipe is great. Thanks gene
Annie says
Making this tonight….Thanks Kevin!!
Linda A says
I like BOTH the photo recipe and the video. Like the guitar music in the background.
Still think you should record yourself playing piano and try it as background music …
maybe something soft sounding, not to compete with your presentation.
It’s fun watching you go pro!
P.S. (Garden Design magazine, though pricey, is a beauty – have enjoyed it this past year.)
Cynthia Shultz says
video and recipe both look great. Will definitely try it. Cynthia
Rebekah says
How necessary are the sesame seeds for the flavor? I know a lot of people who can’t eat seeds (or nuts) for various reasons. Thanks!
Grazyna says
I made it two days ago. Delicious! I added some cubed ham that I had on hand and wanted to use it. Would be great for Easter buffet or at any other time. Thank you.
tattoo designs says
I made it two days ago. Delicious! I added some cubed ham that I had on hand and wanted to use it. Would be great for Easter buffet or at any other time. Thank you..
Kevin Lee Jacobs says
Hi Rebekah – The sesame seeds are mostly for looks. Feel free to omit them if you must.
Hi Linda A – So glad you like the videos. I’d LOVE to play the piano as a soundtrack for the videos. And one fine day I probably will!
Hi Grazyna – Thanks for the review. Glad the bread with its addition of cubed ham worked out so well for you!
Ardelle says
I will try this soon. Sounds excellent alongside a spring salad of microgreens, and baby kale etc.
Phyll says
Thank you – love you, love the bread and love you playing the piano!!!!!! This will be perfect for Easter dinner.
Sue nelson says
Happy you still include written recipes…find you witty in your written verbage- not so much your videos – don’t think that was your calling?? However, you shine with your written words and I find your recipes outstanding!!!
Nancy says
Plan to try your recipe soon! Enjoy both the videos and the “written” versions of your recipes. Thanks for the background music as well.
Erica says
Looks delicious Kevin. Thanks again for another terrific recipe and video. You always make my day sunnier!
Jon Beattie says
Thanks Kevin,
I think I will try this at work this week 🙂
patrice says
This looks delicious. Thanks for another great recipe. Happy Easter
allison hamilton says
This is the first time I’ve watched one of your videos. You are as wonderful ‘live’ as you are in print! I adore your sense of humor – and your blue eyes.
Looking forward to making the bread and to watching your videos from now on. 🙂
Georgette says
Looks like another winner. I especially love your breads Kevin, keep them coming.
gloria says
This looks like another crowd pleaser for a party. I like recipes that I can whip up and be happy to bring as a gift.
Thanks for the Great ideas!
Tammy W says
Being dairy intolerant, I know I can replace the cheese with something else that is yummy and salty. But, what I use to replace the yogurt? Do you think a beer would work?
Thanks, Tammy
Julie R says
Liked both the video and written version of your bread recipe. Also enjoyed the quiet music in the background of the video. I’m curious, was that you playing a recording of yourself playing the guitar Kevin ? You are such a talented piano player, I hope to hear you play that again. I can’t wait to make a loaf of this bread because I too like parsley, Parmesan cheese and Sesame seeds. I love the fun colors of mixing bowls and spatulas that you use = )
Barbara Jean Smith, Florida says
Well, Kevin, You’ve done it again! Have to go out and get some fresh parmesan to go with the generous harvest I didn’t know what to with! You’re video just makes my wag tail too! Off too cook…..
Kathy says
This was wonderful. I especially like the very basic instructions. I made this for dinner yesterday (roasted chicken) and made a garlic butter to spread on. What a hit. Thank you for always making me look good!
ingmarie peck says
This i have to try.
Thank you for sharing.
Happy Easter.
Diana says
This is definitely a recipe I’ll try….can almost taste it now….thanks for sharing it…Happy Easter
frederique jennette says
this was just a delicious and so healthy too loaf, thank you!
Renee says
I made this tonight for my husband and three boys and there isn’t a crumb left on the plate! It is flavorful, moist and a welcome change to regular dinner rolls. I plan on doubling the recipe next time so there is some left for midnight snacking!
venecia williams says
Dear Mr Kevin, I have been a subscriber for as long as I can remember always enjoying your recipes,tips and advise. I live in Kingston Jamaica and it is the first time I am sending a comment: I would like to thank you from the bottom of my heart for being so caring and generous. I would love to bake the parsley and parmesan cheese loaf I am wondering if I could use basil instead. Thanks again.
Melissa Horton says
Will do. What green salad do you serve with this?
Caroline says
Hi Kevin, I made this bread a few days ago. Added 1/2 cup of diced apricot, it was delicious. Thanks for your easy instructions.
Norma says
My Parsley Parmesan bread just came out of the oven and smells delicious!! Thanks Kevin, hope you are feeling better after your surgery!!
Kevin Lee Jacobs says
Hi Norma – I’m feeling fine. Warms my heart to know the bread turned out well for you.
Gene says
I’ve been looking at my big crop of fresh parsley, wondering what to do with it all before the frost. I love parsley and so I shall make the bread. Outstanding and thanks
Kathleen Nearing says
Great recipe. Always love your entertaining step by step instructions. Video was fun and useful as well.
Denise Clement says
Just made it and it came out great! Super moist and tasty. Will def be making this again