Bacon and Leek Cake
The French have areal thing for savoury cakes, which for some reason does not seem to have filtered over to the UK as yet. I have to say that when I was first introduced to the concept I did find it a little strange! However, after some experimentation I have been well and truly converted. These are lovely served hot for supper with some good mayonnaise and a salad, or as very portable and original picnic food. There are endless combination possibilities, but here is an easy one to get you started – the children really like it and it’s great for packed lunches with a difference.
250g diced smoked bacon
1 tablespoon light olive oil
1 medium onion
1 leek, diced
225g plain flour
1 teaspoon baking powder
2 duck eggs or 3 large hens’ eggs
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
4 tablespoons soured cream or crème fraiche
150g grated emmental or other nutty, meltable cheese
75ml whole milk
1) Preheat the oven to 160 fan, 180 centigrade.
2) Fry the bacon with the onion and leek in the tablespoon of oil until the vegetables are soft and the bacon cooked.
3) In a bowl, combine the eggs, olive oil, balsamic and cream. Add the flour and baking powder,followed by the cheese and milk, stirring well.
4) Grease and line a 750g loaf tin. Add the contents of the frying pan to the other ingredients and pile this into the loaf tin. Level off and bake for around 35 minutes until well risen and golden. There is no need to test with a skewer, as some softness in the middle is not necessarily a bad thing!
5) Turn out onto a wire rack and allow to settle for 5 minutes before slicing and eating!
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