Savory cheesecake with wiener, onion, and carrot.

Cake Salé, the French savory quick bread, is a wonderful way to combine proteins and vegetables into a single bake. In this experiment, I used Wiener sausages, onions, and carrots to create a hearty, cheese-topped loaf.

The result was surprisingly robust in flavor—so much so that it challenged the traditional boundaries of a “bread” and ventured into the territory of a savory side dish.

Wiener, Onion, and Carrot Cheese Cake Salé Recipe (Ingredients)
Wiener, Onion, and Carrot Cheese Cake Salé Recipe (Instructions)
1. 🧪 Salt Concentration & Utility

Wiener, Onion, and Carrot Cheese Cake Salé Recipe (Ingredients)

This is a high-density recipe totaling over 1.2kg, providing excellent value and satiety.

#	Ingredients	Grams (g)	Calories (kcal)	Price (yen)
1	Flour	350	1288	¥70
2	Wiener sausages	250	803	¥417
3	Soy milk	200	92	¥45
4	Onion	150	56	¥38
5	2 eggs	120	182	¥40
6	Carrot	100	36	¥57
7	Olive oil	30	276	¥10
8	Salt	15	0	¥6
9	Soy sauce	5	4	¥2
10	Baking soda	2	0	¥2
11	A pinch of black pepper
	(Total)	1222g	2737kcal	¥687

Calories and prices are approximate values.

Wiener, Onion, and Carrot Cheese Cake Salé Recipe (Instructions)

・First, I roughly chopped the ingredients.

・Next, I stir-fried the chopped ingredients with 10g of oil and 5g of soy sauce. It was done when the onions became tender.

・Then, for the batter, I lightly mixed 2 eggs, 20g of oil, 15g of salt, a pinch of black pepper, and 200g of soy milk. After that, I added 350g of flour and 2g of baking soda (to make the batter rise) and mixed thoroughly with a hand mixer.

・After that, I added the stir-fried ingredients and mixed with a spatula, completing the batter.

・Here, I poured the batter into pound cake molds. To make it easy to remove from the molds, I lined the bottom of the molds with parchment paper, then poured in the batter. (I used two cake molds)

・Before putting them in the oven, I sprinkled 30g of cheese (x 2 molds) on top.

・I tapped the bottom of the molds about a dozen times (to remove air bubbles), then placed them in the oven (preheated to 180℃). After waiting 50 minutes at 180℃, they were baked. The surface was nicely browned, like Danish pastry. If you want less browning, you might want to lower the temperature.

・After cooling slightly, I removed them from the molds and cut them. The finished product was quite salty overall, perhaps due to the 15g of salt in the batter and the saltiness of the Wiener sausages, making it a perfect accompaniment for rice.

🧪 Salt Concentration & Utility

1. The “Saltiness” Equation

The final product had a very pronounced saltiness. From a culinary engineering perspective, this was an additive effect:

The Batter: 15g of added salt in ~1.2kg of total weight creates a concentration of roughly 1.2%.
The Filling: Wiener sausages are cured with significant salt, which leaches into the batter during the 50-minute bake.
The Topping: The baked cheese adds a final layer of sodium and umami.

2. Redefining the Cake Salé

While most Cake Salé is served as a stand-alone breakfast, this version’s high salt profile makes it a “Savory Side.” I found that it pairs exceptionally well with plain white rice—much like a very thick, baked omelet or a savory pancake.

3. Adjustments for “Bread-style” Consumption

If you prefer to eat this as a stand-alone bread, I recommend reducing the added salt in the batter to 5-8g, allowing the natural saltiness of the sausages and cheese to carry the flavor. Lowering the oven temperature slightly (to 170°C) could also result in a softer, less “crusty” exterior if desired.