Savoury Smoked Salmon ‘Cake’

Preparation info
  • Serves


    • Difficulty


Appears in
The Birthday Cake Book

By Fiona Cairns

Published 2011

  • About

This is for all those who would prefer a savoury birthday cake. If you have never made bread before, this is the recipe for you; it’s far easier than a cake! The smoked salmon filling is simply a suggestion: fill this with anything you like. This works best if you bake the bread the day before, cool, then store wrapped in foil.


For the Bread

  • 50 g unsalted butter, softened, plus more for the tin
  • 250 g self-raising wholemeal flour


To Bake

Preheat the oven to 220°C/fan 210°C/425°F/gas mark 7. Lightly butter a 15cm deep round cake tin. Put the wholemeal flour in a bowl and sift in the plain flour, bicarbonate of soda and salt. Rub in the butter with your fingers