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"Le cake" aux olives et au reblochon
The gentlemen bake the batch in 6 X 18 cm mini loaf pans lined with a parchment ÒliftÓ; bakes quickly and provides a small slice, perfect for apertifs.
75 g lardons
handful of black olives, rinsed, dried, pitted and coarsely chopped
85 g parmesan cheese, coarsely grated
500 g flour
1 tbsp baking powder
1/4 tsp cayenne (I use smoked ÒhotÓ paprika)
1 tsp sea salt and freshly ground pepper
110 g Reblochon cheese (or other soft rind cheese), diced into small cubes
2 tbsp fine mince fresh herbs
225 mL milk
40 g melted butter
1 large egg
175 mL crme fra”che
Cook the lardons as you wish until brown; once cool mix with the olives and set aside.
Grease or parchment line the pans; sprinkle half the parmesan on the bottom.
Whisk the flour, baking powder and seasoning in a large bowl. Mix in the Reblochon, herbs, lardons and olives.
Mix the liquids etc- milk, butter, egg and crme fra”che. Use a large spatula and fold wet into dry until just mixed. You know the drill.
Turn into the prepared pan and finish with the remaining parmesan on top.
If using a full size pan 13 X24 cm lined with parchment- bake 180¡C until a skewer comes out clean- about 45-50 minutes. Remember if the skewer tests for cheese, test again.