Learn how to make savoury date and chorizo bread, a savoury quick bread that is easy to make and the perfect balance of salty and sweet.
These savoury date and chorizo loaf cakes are so easy to make, like any quick bread or savoury cake. The batter is mixed using the two bowl mixing method, also called the muffin method.
You can bake the recipe in a 9x5" loaf pan or split it into mini loaf pans to make 4 mini loaves. Up to you! In France, "un cake" is a French baking term, usually referring to any rectangular-shaped loaf cake, and "un cake salé" is a "salty" (read savoury) loaf cake. I've been meaning to delve into the realm of the "cake salé" for some time, and this recipe is what I came up with. Dates and chorizo are excellent together as the dates are super sweet and quite soft while the chewy Spanish chorizo is salty and a little spicy. This recipe is really easy to make and would be an excellent addition to breakfast or brunch.
Please note that if you want to bake this recipe in a standard 9x5" loaf pan, you will have to adjust the baking time and increase it to at least 45 to 60 minutes.
If you are a fan of this style of savoury loaf cake, check out these other savoury baking recipes, like these pizza muffins, which are a favourite of mine!
📖 Recipe
Savoury Date and Chorizo Bread
Ingredients
- 150 grams pitted dates chopped
- 208 grams bleached all-purpose flour
- 10 mL baking powder
- 2.5 mL Diamond Crystal fine kosher salt
- 1.25 mL freshly ground black pepper
- 3 large egg(s) room temperature
- 166 mL whole milk (3.25 % fat)
- 125 mL canola oil
- 150 grams spanish chorizo casing removed and chopped
Instructions
- Preheat the oven to 350°F. Prepare the four mini loaf pans by pressing a small sheet of parchment into each so that the inside walls and bottom are all covered. Set aside on a baking sheet for later.
- Combine the chopped dates with a couple spoonfulls of the measured flour. Toss them to coat, and make sure the bits of date aren't stuck together. Set them aside.
- Whisk the baking powder, salt, and freshly ground pepper into the rest of the flour. Set the dry ingredients aside.
- In a medium bowl, whisk together the eggs and the milk until they are combined and a little frothy. Add the dry ingredients and whisk to combine.
- Slowly drizzle the grapeseed oil into the batter while whisking constantly.
- Switch to a wooden spoon and stir in the chopped chorizo and the prepared floured-dates (plus any flour at the bottom of the bowl).
- Divide the batter evenly among the prepared loaf pans.
- Bake them until the tops begin to turn golden and the loaves are set. This takes about 50 minutes because they pans are very full (but check them every 10 minutes as of the 30 minute mark to be sure). Let them cool completely before serving.
Notes
Nutrition
Nutrition information is automatically calculated and should only be used as an approximation.
This recipe is loosely adapted from the bacon and prune loaves recipe found in the "Coffret Mini-cakes - 1 livre de 50 recettes + 4 mini-moules à cake".
The Artful Diva says
Where did you find the mini loaf pans? They would be perfect for my encaustic wax paints.
Jan says
They came in a small kit with a book.I've also seen similar ones at restaurant supply stores that sell wide ranges of cake pans. Hope that helps!
Anonymous says
Would these bake well if you don't have mini loaf pans? Can I use regular loaf pans?
Jan says
You can definitely bake this recipe in a standard 9x5 loaf pan. I'm not sure of the baking time, but it'd probably take an hour. Best to check it as it bakes to be sure.
Violet says
Sounds amazing. One clarification, please: is the Spanish chorizo a hard pre-cooked variety? As opposed to a raw one?
Jan says
Spanish chorizo is a cured meat, so you don't have to cook it and it can be consumed as is. If you had the raw kind, I guess you could remove it from its casing and fry it up like ground meat. Then, cool the meat before adding it to the recipe. Hope that helps!
Amanda says
These sound and look scrumptious! I agree with your thoughts on flavours that some people refer to as passe'- I too have never been served a bacon wrapped date in my life.If it tastes wonderful, why should we stop eating it in favour of 'new' flavours!
Mayssam @ Will Travel for Food says
What does BA know about food anyway, right? I have been served a bacon-wrapped date and frankly, it's delicious! Your cake sounds delicious as well, bookmarking it! 🙂
katieatthekitchendoor.com says
What an interesting combination! Very creative. And I have to agree about the roasted beet and goat cheese combo... it's delicious and classic and should never leave!
mividaenundulce says
This combination is so interesting. Bacon and prune is very common, but it's not to see chorizo in recipes, and with dates...!!!
Wonderful recipe, I bookmarked it as I have to make one.
C&C Cakery says
Beet salad is actually my go-to meal in a restaurant. Anything else is too heavy/greasy/buttery/meaty for me! This bread, though, is absolutely amazing. My husband actually turns his nose up at date and bacon now (what a snob), but I'm sure I can talk him into this bread. Thanks for sharing!
Kiri W. says
Wow, this sounds fantastic - I love dates,e specially with savory stuffings, and the loaf should work wonderfully with the chorizo. Great recipe, thank you!
S.V. says
I love beets with goat cheese and I have yet to have a bacon wrapped date either! Hmm. This sounds amazing I love chorizo and savory bread is always a winner. The pictures look fantastic.