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Lardon and olive cake

Lardon and olive cake
Los Angeles Times

All I was hoping for at lunch in the Nice-Cote d'Azur airport was something slightly better than the chicken or "beef" Air France would undoubtedly be shoveling out. What I got was a good table with a view of the ... Read more

Total time: 1 hour, 10 minutes | Serves 10 to 12
  • Butter for greasing the baking pan
  • 4 ounces slab bacon, cut into lardons (1-inch-by-3/8-inch-by-3/8-inch rectangles)
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Generous pinch of freshly ground black pepper
  • 3 ounces whole milk
  • 1/2 cup olive oil
  • 3 large eggs
  • 8 ounces green olives, pitted and sliced
  • 4 ounces grated Gruyere, about 1 cup

Step 1Heat the oven to 350 degrees. Butter a 9-by-5-inch loaf pan.

Step 2Cook the lardons in a small heavy-bottomed saute pan over medium-high heat to render the fat. Drain on paper towels.

Step 3In a mixing bowl, combine the flour, baking powder, baking soda and black pepper. In a measuring cup, combine the milk, olive oil and eggs and mix well.

Step 4Make a well in the center of the dry ingredients and add the wet mixture. Mix well. Fold in the lardons, olives and Gruyere.

Step 5Scrape into the prepared pan. Bake 40 to 50 minutes, or until an inserted toothpick comes out clean. Serve at room temperature or slightly warmed.

Note: Adapted from Marie Joseph de Jesse.


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