French · Dessert
Ham and Cheese Loaf Cake
A savoury French cake au jambon reimagined within the sweet-template ingredient set: a light, eggy quickbread batter studded with diced salty cheese curd standing in for the classic ham-and-gruyère combination, baked in a small loaf tin until golden and tender-crumbed.
$1
12 minsPrep
30 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
291Calories
10gProtein
16.8gFat
25.3gCarbs
1.4gSugar
0.9gFiber
645mgSodium
107mgChol
2.9gSat Fat
111mgPotassium
79mgCalcium
1.9mgIron
0.3mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sparkling Lemonade
local
French Dry Cider
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (160°C fan) and grease and line a small 10cm loaf tin with parchment.
2
In a bowl, whisk together 60g flour, 4g baking powder, 2g salt and 1g cracked black pepper.
3
In a separate bowl, whisk 50g egg with 30g whole milk and 20g vegetable oil until smooth and emulsified.
4
Pour the wet mixture into the dry ingredients and fold gently until just combined, taking care not to overmix.
5
Fold in the 35g diced salty cheese curd (standing in for diced cooked ham and gruyère) until evenly distributed through the batter.
6
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
7
Bake for 28-32 minutes until well risen, golden on top, and a skewer inserted into the centre comes out clean.
8
Cool in the tin for 5 minutes, then turn out onto a wire rack to cool for at least 10 minutes before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour
- 4g4g Baking Powder
- 50g50g Egg, beaten
- 30g30g Whole Milk
- 20g20g Vegetable Oil
- 35g35g Paneer, diced small, standing in for diced cooked ham-style salty cheese curd
- 2g2g Salt
- 1g1g Black Pepper, cracked
