cake

A gâteau is cake, but a cake in France is rarely a gâteau.

Instead, it’s usually a cake salé a savoury loaf (made with baking powder, levure chimique, instead of yeast) baked in a loaf pan (moule à cake), as in cake aux olives or cake au jambon.

Cheesecake, however, is an exception (it’s often cheesecake new yorkais just to be perfectly clear).

‘Un crumble’ is another English word that has made it into French, and just as often it’s savoury as well—there’s even a recipe for crumble de fois gras.