Recipe courtesy of The French Pastry School - Chicago, IL PREPARATION TIME: 30 MINUTES BAKING TIME: 15 MINUTES Mold: Mini Loaf Tray 9 Hole INGREDIENTS FOR SAVOURY CAKE Dijon mustard 3 Tbls + 1 tsp Butter, unsalted, room temperature ½ cup+1 tsp Salt ¾ tsp Black pepper, ground ¾ tsp Gruyere cheese, finely grated 1 cup + 2 Tbls Eggs, room temperature 5 eggs All-purpose flour 1 ½ cup Baking powder 2 Tbls Fresh parsley, finely chopped ½ cup Method PREPARE THE SWEET MIXTURE Preheat the oven to 325°F/170°C. Sift the flour and baking powder together. In a stand mixer with the whisk attachment, mix the mustard, butter, salt and pepper for 2 minutes on medium speed. Mix in the gruyere cheese Add in portions and alternating, the eggs and sifted fl our on low speed until just combined. Fold in the parsley. Fill the mould 3/4 of the way full. Bake for 15 to 17 minutes. Allow to cool for 30 minutes and then unmold. Download the recipe pdf here