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Savoury Herb Cake
(11)
Rate this recipe
Preparation
15 min
Cooking
1 h
Servings
8
Nut-free
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Nutrition Facts
Categories
Ingredients
4 thick slices bacon, cut into small pieces
1 leek, thinly sliced
1 3/4 cups (430 ml) unbleached all-purpose flour
1 1/2 teaspoons (7.5 ml) baking powder
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1 ml) freshly ground pepper
4 eggs
2 tablespoons (30 ml) honey
1/4 cup (60 ml) olive oil
2 teaspoons (10 ml) whole-grain mustard
1 cup (250 ml) milk
1 cup (250 ml) grated Swiss or Emmental cheese
3/4 cup (180 ml) mixture of various chopped fresh herbs (parsley, oregano, chives, thyme, etc.)
Preparation
With the rack in the lowest position, preheat the oven to 180 °C (350 °F). Butter and line a 23 x 13-cm (9 x 5-inch) loaf pan with parchment paper, letting it hang over two sides.
In a skillet, brown the bacon. Remove any excess fat. Add the leek and sauté for about 1 minute. Let cool.
In a bowl, combine the flour, baking powder, salt, and pepper. Set aside.
In a large bowl, beat the eggs and honey with an electric mixer until the mixture triples in volume, about 5 minutes. On low speed, add the oil and mustard and then add the dry ingredients alternately with the milk. Add the bacon, cheese, and herb mixture and stir with a spatula.
Spoon into the prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from the pan and let cool on a wire rack. Serve warm or cold with cultured cream or butter. Delicious with
Cold Carrot Soup
.
Note from Ricardo
This cake is perfect for a picnic with cold meats and firm cheeses.
Personal Note