Vegetable Achard Savory Loaf Cake – Fluffy, Spicy & Satisfying
Bake a moist vegetable achard savory cake loaded with cheese and herbs; a quick savory loaf perfect for starters, brunch or picnics.
Cake aux achards de légumes is a savory French quick bread that incorporates the bright, lightly spicy flavor of Indian-Ocean–style pickled vegetables (achards de légumes) into a classic cake salé batter. The preparation combines standard pantry staples—wheat flour, eggs, milk, oil, and baking powder—with grated cheese for richness, then folds in the pre-seasoned mixture of carrots, cabbage, green beans, onions, turmeric, mustard seeds, and chili found in achards. Once baked, the loaf develops a golden crust and a tender, aromatic crumb. Served sliced, it is commonly enjoyed warm or at room temperature as part of an apéritif spread, buffet, picnic, or light lunch, where its tangy notes provide a flavorful contrast to charcuterie, salads, and chilled beverages.
Vegetable Achard Savory Loaf Cake – Fluffy, Spicy & Satisfying
Originating from Réunion’s vibrant fusion cuisine, this loaf is also a clever way to repurpose any leftover achards you have on hand. It comes together in one bowl, freezes well, and travels even better—making it a practical addition to lunchboxes or last-minute appetizers.
Prep Time
20 minutes
20 minutes
Cook Time
45 minutes
45 minutes
Total Time
65 minutes
65 minutes
Ingredients
All-purpose flour – 200 g
- Baking powder – 1 sachet (≈ 11 g)
- Large eggs – 3
- Whole milk – 100 ml
- Neutral vegetable oil (sunflower or canola) – 100 ml
- Drained vegetable achard (Réunionese pickled vegetables) – 200 g
- Grated cheese (Gruyère, Emmental or similar) – 100 g
- Fine sea salt – 1 pinch (≈ 2 g)
- Freshly ground black pepper – 1 pinch (≈ 1 g)
- Optional / suggested additions that boost flavor or presentation:
- Fresh coriander, chopped – 1 tbsp (optional)
- Turmeric powder – ½ tsp (optional, enhances color)
- Crushed chili flakes – 1 pinch (optional, for extra heat)
Method
Preheat the oven to 180 °C
- Grease a loaf pan
- Flour the greased loaf pan
- Drain the vegetable achard
- Warm the milk slightly
- Combine flour and baking powder in a mixing bowl
- Add one egg to the flour mixture and stir until incorporated
- Add the second egg and stir until incorporated
- Add the third egg and stir until incorporated
- Pour in the oil slowly while stirring
- Pour in the warm milk while stirring until the batter is smooth
- Fold the grated cheese into the batter
- Season the batter with salt
- Season the batter with pepper
- Add the drained vegetable achard to the batter
- Mix gently until the vegetables are evenly distributed
- Pour the batter into the prepared loaf pan
- Place the pan in the preheated oven
- Bake for about 45 minutes until a knife inserted in the centre comes out clean
- Remove the pan from the oven
- Let the cake cool in the pan for a few minutes
- Turn the cake out onto a rack
- Let the cake cool completely before slicing
Nutrition
Calories
2280 kcal Protein
71 g Fat
145 g Carbs
175 g Fiber
10 g Sugar
13 g
2280 kcal Protein
71 g Fat
145 g Carbs
175 g Fiber
10 g Sugar
13 g
Notes
Drain the achards briefly on paper towels before folding them in—excess brine can make the crumb dense. For a livelier finish, scatter a handful of toasted mustard seeds and shredded coconut over the batter just before baking; they toast in the oven and echo the pickle’s spice.
why this recipe
Crafting a vegetable achard savory cake is an invitation to travel, blending the comforting crumb of a French-style loaf with the vibrant, lightly pickled vegetables and warm spices of Indian Ocean cuisine; the result is a moist, fragrant slice that turns any picnic, brunch, or apéro into something memorable. The recipe balances sweet notes from tender carrots and crunchy green beans with the gentle heat of turmeric and ginger, creating layers of flavor that deepen as the cake rests—meaning it tastes even better the next day. Easy to assemble from pantry staples and a jar of achard, it bakes up beautifully golden, slices cleanly, and keeps well, making it both an eye-catching centerpiece and a practical make-ahead option for busy hosts. In short, this unexpected marriage of traditional cake technique and exotic relish delivers a deliciously novel experience that rewards minimal effort with maximum culinary payoff.
FAQs
FAQ acf
Frequently Asked Questions
What can I use as a substitute for Réunionese vegetable achard if I can’t find it?
Use well-drained mixed pickled vegetables such as mild Indian mixed pickle or Italian giardiniera, then season them with a pinch of turmeric and mustard seeds to echo achard’s warm, lightly spicy profile. In a pinch, chopped, drained kimchi or homemade quick-pickled carrots, cabbage, and green beans dressed with vinegar, chili, and ginger will also work; just ensure they’re not too wet before folding into the batter.
Can I freeze the cake, and what’s the best way to thaw and reheat it for serving?
Yes—once completely cooled, wrap the whole loaf (or individual slices) tightly in plastic wrap, then in foil or a zip-top freezer bag; it keeps well for about 2 months. Thaw overnight in the refrigerator (or 1–2 hours at room temperature), remove the wrapping, and re-crisp in a 150 °C oven: 8–10 minutes for slices or 15–20 minutes for a full loaf, just until warmed through and the crust regains its crunch.
Can I make this cake gluten-free, and what flour should I use?
Yes—simply replace the 200 g wheat flour with an equal weight of a “cup-for-cup” gluten-free all-purpose blend that already contains xanthan or guar gum; it bakes nearly identically and keeps the crumb cohesive. Let the batter rest 5–10 minutes before adding the achards so the starches can hydrate, then proceed as directed.