Saturday, 19 March 2011

Aperitif Cake

In France Aperitifs are usually served before meals to stimulate the appetite. This cake is amazingly flavourful. Aperitifs are commonly accompanied by small snacks like pates, crackers, cheeses or olives. Saltiness of bacon and olives, piquant cheese inside of every bite are sure to prepare your guests for the rest of the evening’s menu. Serve it with wine, dry champagne or a good liqueur.

1-1/2 cups flour, 1-1/2 tsps baking powder, 1/2 teaspoon ground pepper, 3 eggs, lightly beaten, 1/2 cup plus 1 Tbsp butter, melted, 2/3 cup olives, pitted and sliced, 4 ounces bacon, about 4 slices, cut into lardoons and fried, 1 cup Grated Gruyere cheese or grated Parmesan, pinch of salt, to taste, 1 tablespoon chopped fresh rosemary.

Preparation:Heat the oven to 350ºF/180ºC. Butter and flour a loaf pan. Sift the flour and baking powder into a mixing bowl, and stir the pepper through. Beat the eggs into the flour. Beat in the melted butter. Stir through the remaining ingredients to distribute evenly. Spoon the batter into the pan and bake 45 minutes until a toothpick inserted in the centre comes out clean. Cool slightly. Remove from pan. Slice, and serve with wine.

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