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Bacon, Peppers and Gruyère Cake

cake

I know lots of people who dislike peppers, especially when raw. They could be stodgy and their skin is difficult to eliminate properly when cooked. But this wonderful, tasty cake has made me change my mind on peppers. And I have to say that I’m not the only one who fell in love with it!

Christmas holidays mean only one thing: a huge amount of left-overs. Small pieces of this and that linger in your refrigerator for days. No clue how to use them. Well, this cake is certainly a good way to give them a good ending! You only need some Swiss cheese – or gruyère -, bacon and red peppers, previously grilled.

The only rule to follow to obtain the best result is using top quality ingredients. This cake is so simple that it really needs the best bacon, peppers and cheese to become unforgettable. I’ve recently made it for a Masterchef-watching night with some friends, and they loved it. Just be sure to warm it a little bit before serving it cut into slices.

Bacon, Peppers and Gruyère Cake

4 eggs

2 tbs extra virgin olive oil

1 glass of dry white wine

100 gr. grated gruyère

200 gr. all-purpose flour

16 gr. baking powder

3 red and yellow peppers

sea salt

black pepper

 

LET’S DO IT! 

Preheat the oven at 210° C (410°F). Put the peppers on a baking tray and let them roast for about 20 minutes, or until they are puffed up. Then take them out of the oven and put them in a plastic bag. Let them cool completely. This will help you peel them!

Cut the bacon into small cubes and roast them in a pan for 5 minutes. Stir the eggs, the wine and the oil in a large bowl. At this point add the grated cheese, salt, pepper, the flour and the baking powder. Gently mix, then add the bacon and the roasted peppers, cut into small pieces.

Grease a rectangular mold with butter and pour the mixture in. Bake for 45 minutes. Use a toothpick to test if the cake it’s done. Poke the top of the cake in the middle with it. If it comes up dry, your cake is ready!

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