When the French use the word 'cake' they usually mean a savoury cake. My friend has quite a repertoire of recipes for them, and passed some on to me.
I made two of them last weekend as part of a buffet in our local church hall. They made a change from quiche, and people seemed to like them.
This recipe used mushrooms, shallots and smoked bacon pieces and is made in a 900g loaf tin.
Preheat oven 200C/gas6 and grease and line the loaf tin.
Clean and slice 300g mushrooms [I used chestnut ones but the choice is yours].
Chop 2 shallots finely and add to a non stick pan with 50g smoked lardons and the mushrooms.
Cook gently till all their water has gone. Leave them to cool.
Beat 150g butter and add 3 eggs one at a time. Add 5 cl of milk and 200g plain flour with 2 tspn of baking powder added.
Spoon in the mushroom mixture and add salt and pepper - careful with the salt - taste, as there's salt in the lardons.
Put into the tin and bake for about 40 mins till golden. Check it's cooked. remove from tin and cool on a wire rack.
A variation on the cake which we love is a Burgundy version. The savoury mixture is 150g tiny onions, 300g white mushrooms and 50g lardons. Cook in pan for 3-4 mins then add 20cl Burgundy red wine and cook till the liquid has totally evaporated. Make the cake mixture using the same measurements as above.
I love the textures in the Forest cake - soft mushrooms, tasty bites of bacon, little hits of shallots and then the cake holding it all together.