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Bacon Gruyère cake
Jan. 8th, 2011 02:40 pmBy special request:
There is a French appetiser known generically as 'le cake': properly made with ham and Comté cheese, but my version tends to have bacon and Gruyère instead, on account of that's what I have in the fridge.
Yesterday's edition went like this:
200g plain flour
170g Gruyère, derinded and grated
160g bacon, snipped into bits
a handful of olives, green and black, sliced into rounds
100g unsalted butter, melted
a few sprigs of thyme, leaves stripped
3 eggs, beaten
a splash of milk
sachet dried yeast
Use a little of the melted butter to grease a loaf tin, then mix everything together thoroughly. Season to taste (remembering that bacon and cheese are both quite salty already) and tip it into the tin. Bake at gas mark 6 for ten minutes, then turn it down to 4 and leave it for half an hour. Take it out when it's browned on top and a skewer comes out clean. Let it cool in the tin. Eat warm or cold, depending.
There is a French appetiser known generically as 'le cake': properly made with ham and Comté cheese, but my version tends to have bacon and Gruyère instead, on account of that's what I have in the fridge.
Yesterday's edition went like this:
200g plain flour
170g Gruyère, derinded and grated
160g bacon, snipped into bits
a handful of olives, green and black, sliced into rounds
100g unsalted butter, melted
a few sprigs of thyme, leaves stripped
3 eggs, beaten
a splash of milk
sachet dried yeast
Use a little of the melted butter to grease a loaf tin, then mix everything together thoroughly. Season to taste (remembering that bacon and cheese are both quite salty already) and tip it into the tin. Bake at gas mark 6 for ten minutes, then turn it down to 4 and leave it for half an hour. Take it out when it's browned on top and a skewer comes out clean. Let it cool in the tin. Eat warm or cold, depending.
