Friday, April 25, 2008

'Le Cake' Aux Olives Et Au Reblochon

I've been reading this book by Orlando Murrin all about how he and his partner quit London, bought an old manor house in South-west France and turned it into a super-luxurious B&B. It all looks incredibly idyllic and the recipes are lovely - I am sure we could never afford to stay there so I made this easy loaf from the book instead and it was just delicious. Reblochon is available from the East Dulwich Deli and Ocado.

Makes 3 small loaves or 1 large

In the past three years French cooks have been swept by a craze for ‘les cakes’. I am not sure how the misunderstanding occurred, but by cake they do not mean something round and sweet, but something loaf-shaped and usually savoury.
We serve the Raynaudes ‘cake’ in slices with aperitifs – it is especially elegant when baked in a dainty cocktail size. You can vary the flavouring as you choose – fried mushrooms, diced ham, herbs or other tasty morsels.
75g lardoons
handful of black olives, roughly chopped
85g Parmesan, coarsely grated
500g plain flour
1 tbsp baking powder
½ tsp cayenne pepper
1 tsp salt and plenty of ground black pepper
110g cubes Reblochon or other semi-soft cheese
2 tbsp freshly chopped herbs
225ml milk
40g melted butter
1 large egg
175ml crème fraiche

Fry the lardons still just beginning to go brown. Leave to cool and mix in the olives.

Grease a 13 x 24cm loaf tin or three 6 x 18cm tins and sprinkle half the Parmesan evenly around the base. Whisk the flour, baking powder and seasoning in a large bowl (easier than sifting). Mix in the Reblochon, herbs, lardoons and olives.

In a large jug or bowl, whosk the milk, butter, egg and crème fraiche. Using a large rubber spatula, fold the wet into the dry until just mixed.

Turn into the tin(s), sprinkle with the remaining Parmesan and bakes for 30 mins (small) or 45 – 50 (large) till a skewer comes out clean, though be aware that if it hits some oozy cheese it will come out sticky regardless. Cool in the tin for 10 – 15 minutes then turn out and serve warm.


Rob said...

So, let's look at the evidence. It's bread with cheese and bacon in it? Could this be man's finest creation?

Silvana said...

You ate it, what did you think? It's basically a giant cheese and bacon muffin baked in a tin.

Rob said...

i thought it was in the delishersists, innit