This salty and cheesy savoury cake is something I baked to serve along with a friend’s chili at a Superbowl party. It is quite easy to make, and really tasty, flavoured with bacon, cheddar and parmesan cheeses, and arugula. So good.
I found the recipe in Ilona Chovancova’s cookbook Cakes and Loaves: 110 Recipes you can Make at Home. The main things I changed from the original recipe were some parts of the method of preparation. The author didn’t specify to cook the bacon, so I fried it to get a lot of the fat out of it, but didn’t make it crispy. The other part that confused me was the addition of baking powder: the author says to fold it in at the end, after everything else has been mixed. But this worried me – how would it be possible to mix it in completely without over-mixing? So I solved that problem by adding the flour in two portions, one at the end with the baking powder in it, and that way the baking powder would be distributed better. That would also avoid adding the baking powder with the rest of the flour, which could cause over mixing, resulting in a tough cake. Problem solved.
The only ingredient change I made was to use olive oil instead of vegetable oil.
What you need:
- a generous handful of arugula
- 150 grams bacon (or pancetta)
- 3 eggs
- 6 tablespoons milk
- 6 tablespoons olive oil (or vegetable oil)
- 1 & 1/2 cups flour
- 1 & 1/4 cups white aged cheddar cheese, grated
- 1 cup aged Parmesan, grated
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon baking powder
What you do:
- Chop the bacon and fry it until most of the fat is removed, but don’t let it get crispy. Place the fried bacon on paper towels to absorb the fat. Let it cool.
- Preheat the oven to 350F. Butter and flour a loaf pan.
- Chop the arugula coarsely.
- Combine the eggs, milk and oil in a large bowl and beat with a fork. Add 1 cup of the flour along with the cheeses, arugula, bacon, salt and pepper. Stir to combine.
- Mix the baking powder into the remaining 1/2 cup of flour. Fold the flour and baking powder into the batter.
- Pour the batter into the loaf pan. Bake for about 50 minutes. The top of the loaf should become browned, and a toothpick inserted into the cake should come out clean.
- Allow the cake to cool for about 10 minutes before turning it out onto a wire rack to cool.
This was delicious served cold, but if you can time it right, it would probably be awesome to eat it while it’s still a little warm.