
Salty cake
Ingredients
Instructions
- 300 g Flour
- 25 g Baker's yeast
- 2 tbsp. milk
- 1 egg
- 300 g smoked bacon
- 75 g grated Gruyere cheese
- 30 g Shelled walnuts (or pine nuts)
- 70 g softened butter
- 30 g For the mold
- 1 tbsp. salt
- 1 tbsp. Sugar
- Remove the rind from the smoked breast. Cut it into small lardoons and brown them in a frying pan over high heat.
- Discard the rendered fat and let cool.
- Meanwhile, arrange the flour in wells, crumble the yeast in the center and dilute it with the lukewarm milk.
- Then add the egg, sugar and salt.
- Work the dough vigorously, lifting it, for 15 minutes, or 10 minutes in a food processor fitted with the kneading attachment.
- Add the butter, walnuts, bacon and grated cheese.
- Let the dough rise for 1 hour at room temperature.
- Preheat the oven to th. 6 (180°C).
- Butter a cake pan. "Break" the dough, kneading it to remove the air and restore its initial volume, and put it in the mold.
- Let it rise again in the mold until it doubles in volume in the oven, then cook for 45 minutes.
- Leave to cool before unmolding. Serve this cake sliced, to accompany the aperitif.
- It will keep for at least 1 week, wrapped in aluminum foil.
- You can also bake this cake in individual moulds.
- In this case, reduce the baking time to about 30 minutes, checking with a knife that your cakes are cooked.
Salty cake
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Salty cake Recipe – Salty cake Recipes
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