5/23/2015

Savoury Forest Cake

When the French use the word 'cake' they usually mean a savoury cake. My friend has quite a repertoire of recipes for them, and passed some on to me.

 I made two of them last weekend as part of a buffet in our local church hall.  They made a change from quiche, and people seemed to like them.

This recipe used mushrooms, shallots and smoked bacon pieces and is made in a 900g loaf tin.

Preheat oven 200C/gas6 and grease and line the loaf tin.

Clean and slice 300g mushrooms [I used chestnut ones but the choice is yours].
Chop 2 shallots finely and add to a non stick pan with 50g smoked lardons and the mushrooms.
Cook gently till all their water has gone. Leave them to cool.

Beat 150g butter and add 3 eggs one at a time. Add 5 cl of milk and 200g plain flour with 2 tspn of baking powder added.

Spoon in the mushroom mixture and add salt and pepper - careful with the salt - taste, as there's salt in the lardons.

Put into the tin and bake for about 40 mins till golden. Check it's cooked. remove from tin and cool on a wire rack.




A variation on the cake which we love is a Burgundy version. The savoury mixture is 150g tiny onions, 300g white mushrooms and 50g lardons. Cook in pan for 3-4 mins then add 20cl Burgundy red wine and cook till the liquid has totally evaporated. Make the cake mixture using the same measurements as above.

I love the textures in the Forest cake - soft mushrooms, tasty bites of bacon, little hits of shallots and then the cake holding it all together.




3 comments:

Phil in the Kitchen said...

I've never really understood how 'cake' came to mean savoury cake in French but there's a lot I don't understand about the French language so that's no surprise. This sounds just perfect alongside a glass of something chilled on a summer's evening.

thecelticcookinshanghai said...

I love this idea. I'm a huge frittata fan but this is one to give a go.

thecelticcookinshanghai said...
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