Bacon and Chanterelle Cake Salé

Bacon and Chanterelle Cake Salé cut in half

This bacon and chanterelle cake salé is a delightful Provençal treat that’s savoury instead of sweet. Serve as lunch or a snack!

Feel free to use any wild mushroom along with your favourite cheeses. 

  • Prep Time15 min
  • Cook Time1 hr
  • Total Time1 hr 15 min
  • Yield1 loaf


  • 4 slices thick-cut bacon (or 6 thin), chopped into lardons (1″x1/2″ pieces)
  • 5oz (150g) chanterelle mushrooms, chopped
  • 4 eggs
  • 1/2 cup milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme leaves
  • 1/2 tablespoon baking powder
  • 1 cup all-purpose flour
  • 3 tablespoons of olive oil* (or use leftover bacon grease)
  • 3/4 cup grated cheese (I used provolone, Parmesan, and mozzarella)



Preheat oven to 350°F.


Add the bacon bits to a skillet over medium-high heat and fry until crispy. 

Transfer the bacon to a bowl or plate and discard all but 1 tablespoon of the bacon grease (*unless you’d like to save it to replace the olive oil later on in the recipe), leaving the heat at medium-high. 

Chopped chanterelle mushrooms

Add the mushrooms and sauté for 8 minutes. 


Meanwhile, add the eggs and milk to a large bowl. Whisk until smooth. 

Add the salt, pepper, thyme, and baking powder and whisk them in.

Slowly whisk in the flour until a smooth batter forms. 


Add the cheese, olive oil (*or bacon grease), bacon bits, and mushrooms and fold them into the batter with a spatula. 

Generously grease a rectangular baking pan with bacon grease or olive oil, then pour the batter into the pan. 


Put the cake into the oven and cook for 45 minutes. 

Serve on its own, or warmed with butter. Enjoy!

Bacon and Chanterelle Cake Salée

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