June 30, 2009
Olive and Reblochon “Cake”
“Le Cake” Aux Olives et Au Reblochon (Olive and Reblochon “Cake”)
Makes1 (5- by 9-inch) loaf
FROM A TABLE IN THE TARN BY ORLANDO MURRIN
French cooks have been swept by a craze for “les cakes.” By cake they do not mean something round and sweet, but something loaf-shaped and (usually) savory. We like to serve the Raynaudes “le cake” in little slices with an aperitif. You can vary the flavoring as you choose—fried mushrooms, diced ham, herbs, or other tasty morsels.
Watch as food editor/stylist Paul Grimes demonstrates this recipe.
* 1 cup cubed pancetta
* handful of black olives, rinsed, dried, pitted and coarsely chopped
* generous 3/4 cup Parmesan cheese, coarsely grated
* 4 cups all-purpose flour
* 1 tablespoon baking powder
* 1/4 teaspoon cayenne pepper
* 1 teaspoon salt and plenty of ground black pepper
* 1 cup cubed Reblochon or other semisoft cheese
* 2 tablespoons freshly chopped herbs (such as parsley, dill, and chives)
* 1 cup milk
* 3 1/2 tablespoons melted butter
* 1 large egg
* 3/4 cup crème fraîche
*
Fry the pancetta until just beginning to go brown. Leave to cool and mix in the olives.
*
Grease the pan and sprinkle half the Parmesan evenly over the base. Whisk the flour, baking powder and seasoning in a large bowl (easier than sifting). Mix in the Reblochon, herbs, pancetta, and olives.
*
In a small bowl, whisk the milk, butter, egg, and crème fraîche. Using a large rubber spatula, fold the wet into the dry—the mixture is meant to be thick and sticky—and stop when it is just combined. Turn into the pan, sprinkle with remaining Parmesan, and bake for 45–50 minutes at 350°F (325°F convection), until a skewer comes out clean, though be aware that if it hits some oozy cheese it will come out sticky. Cool in the pan for 10–15 minutes, then turn out and serve warm.
Photograph by Romulo Yanes
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