Le Cake Aux Olives Et Au Reblochon

One day, when M and I ride off into the sunset, we would like to try our hand at running a country inn somewhere. We have our minds set on upstate New York or Maine but have not ruled out other much more glamorous locations.  Like France, for example.

Which is why we were both so excited when A Table in the Tarn was published last year.  The book chronicles the story of Orlando Murrin, an English food writer and journalist who up and left his life in London to open a guest house with his partner in a remote part of rural France.

The book contains stories about finding and renovating Le Manoir de Raynaudes, an 1860s farmhouse an hour outside of Toulouse.  The bonus is that it also contains 80 recipes for the dishes served at Le Manoir.

This particular recipe is for Le Cake Aux Olives Et Au Reblochon, a savory treat that Murrin served his guests with an aperitif.  Olives, pancetta, Reblochon, herbs and oh yes, please.

Le Cake Aux Olives Et Au Reblochon

This thing is crazy good.  The recipe makes one full size loaf or three mini loaves.  I made the mini loaves and the best thing about that decision is that there are now two loaves in the freezer for a date in the not too distant future. This “cake” is good with just about any cocktail but especially so with a glass of champagne or prosecco.

Update:  I just did a search for Le Manoir de Raynaudes and it seems that it is for sale.  And now I need to go.  I have some bags to pack.

Le Cake Aux Olives Et Au Reblochon

from A Table in the Tarn

Ingredients

1 cup cubed pancetta
Handful of black olives,rinsed, pitted and coarsely chopped
Generous 3/4 cup of grated Parmesan cheese
4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
1 teaspoon salt and plenty of freshly ground black pepper
1 cup cubed Reblochon or other semisoft cheese
2 tablespoons freshly chopped herbs (such as chives, dill, parsley)
1 cup milk
3 1/2 tablespoons melted butter
1 large egg
3/4 cup crème fraîche

Instructions

Preheat the oven to 350 degrees.
Fry the pancetta until just beginning to brown. Leave to cool and mix in the olives.
Grease a 5″ x 9″ loaf pan or three mini loaf pans and sprinkle with half of the Parmesan cheese. Whisk the flour, salt, baking powder and seasoning in a large bowl.  Mix in the Reblochon, herbs, pancetta and olives.
In a small bowl whisk the milk, butter, egg and crème fraîche. Using a large rubber spatula, fold the wet ingredients into the dry and stop when it is just combined. The mixture is meant to be thick and sticky. Turn into the pan or pans and sprinkle the remaining Parmesan on top. Bake for 45-50 minutes (large pan) or 30 minutes (small pans), until a skewer comes out clean (be aware that if it hits some melted cheese, it will come out sticky).
Cool in the pan for 10-15 minutes, turn out and serve warm.
p.s. It is also extremely delicious at room temperature.
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1 Comment

Filed under Appetizers, Breads, Savory

One response to “Le Cake Aux Olives Et Au Reblochon

  1. Marihelen

    I may not be able to pronounce it, but I’m dying to make it. You’re posts are incredible!

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