Le Cake Here’s a wonderful savoury ‘apero’ snack often referred to in France as ‘Le Cake’. During our “Draw it, paint it, cook it, eat it” weekend this proved to be a huge success particularly when consumed with a sparkling kir!
Ingredients200g plain flour
150g grated Comté cheese (Cheddar works fine too)
100g melted butter
150g Lardons (smoked or unsmoked)
50g chopped pitted black olives
3 large eggs
7g sachet of quick action dry yeast
A few sprigs of thyme & rosemary, stripped & chopped
Salt & pepper to taste
2 tablespoons of milk
Butter & line a 2lb loaf tin & preheat your oven to 200°c /gas mark 6.
Mix the cheese, flour, yeast, lardons, olives, herbs all into the melted butter. Then add the whisked eggs & milk plus a little salt & pepper.
Mix well and pour into the prepared tin. Bake in the oven for 10 mins at 200° then turn down to 180° and cook for a further 20 minutes or until risen and browned.
Don’t worry if there is a little bubbling butter on the top at this stage because it should be absorbed during cooling.
Leave in the tin on a wire rack to cool for about 20 minutes, then turn out and eat warm.
It's also very tasty cold and keeps for a few days.
