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
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