CAKE D’ALSACE P. 292
Utilizing what I had on hand, modifications included using low-fat buttermilk, American-style commodity bacon, shallots (caramelized in Kurobuta bacon fat for extra deliciousness), and dried chives. I used gruyere for cheese, and included the equivalent of the full amount of salt.
Either I’m blind, or she doesn’t indicate whether to include the sauteed allium (with the wet or the dry). I chose wet. I made a half-recipe in two 5” x 3” USA pans. Bake time was 35 minutes to 205 degrees.
These smelled awesome while assembling and baking. As recommended, I resisted them about an hour after baking before cutting into one (the other will be put in an airtight container and refrigerated overnight for tomorrow).
Just terrific. The texture is identifiable as cake, and not just a big muffin. All of the flavors – bacon, cheese, onion, herbs – come through nicely (and not all at the same time). The crumb is tender and moist. It’s a rich and satisfying savory cake.
She doesn’t give portion sizes in this book – lol! Between the two of us, together with some cut up fruit, we devoured an entire small cake for lunch. Add a green salad and a glass of Brut, and it would make a very nice brunch or picnic.
Will certainly make again, and I would like to try cheddar cheese at some point.
