Saturday, February 25, 2012

Le Cake... Apricot,Almond and Lemon Bread

Part cake.Part bread kind of like a spork...

LE CAKE! Such it is. Again, I have found this bread recipe I wanted to share with you all. It is as wacky as it possibly could be. Black pepper, chili powder, lemon..What? How so? Why?  Well, let's just try to give this little French delight it's praise. I have to admit. I am a breadaholic and proud to be. I seem to be featuring a lot of bread on this blog, but hear me out... Bread is gorgeous and needs some much needed attention.
This interestingly odd recipe comes to you via David Lebovitz via Susan Loomis book Nuts in the Kitchen  Harper Collins.
Susan Loomis is a  American cookbook author and runs her very own french cooking school in France called On Rue Tatin.     

Organic unsulphured  apricots available in most groceries. They are dark in color naturally.
You may choice another form of dried fruit or nut for the ones recommended. If using apricots, Susan recommends you use apricots that are unsulphured if possible.  Chili powder is optional you may omit if the idea is a little to much for your taste-buds.


1½ cups(200g) flour
1 tablespoon baking powder
1 rounded teaspoon sea salt
1 rounded teaspoon freshly ground black pepper
6 large eggs, at room temperature
8 tablespoons (110g) unsalted butter, melted and cooled to room temperature
7 ounces (210g) dried apricots, coarsely chopped
6 ounces (180g) Gruyere,Comte,or Emmental cheese. I used Racclette, finely grated about 2 cups
½ teaspoon fennel seeds, crushed
grated zest of one lemon
1/3 cups (60g) almonds, toasted and coarsely chopped


1. Preheat the oven to 425 degrees F or 220 degrees C. Butter a loaf pan, line it with parchment paper, then butter the parchment paper.

2. Sift together the flour, baking powder, and salt into a small bowl. Stir the black pepper.(if your using chili powder, add that here as well.)
peppery flour 

foaming the eggs
3. In a bowl of a stand mixer, or by hand, whisk the eggs until frothy(about a minute) then stir in the dry ingredients. Mix in the melted butter until thoroughly blended,then fold in the dried fruit, cheese, fennel seeds,lemon zest, ans almonds.

4. Scrape the batter into the the prepared buttered load pan and bake for 40 to 45 minutes, or until a knife inserted in the middle of the loaf comes out clean.

All in cheese, fruit, nuts, flour lemon,spices, butter
5. Remove the cake from the oven and let sit for 5 minutes, then tip it out onto a cooling rack. Wait a few more moments, then remove the parchment paper and let cool completely before serving.

cake, bread ..... LE CAKE..or bread..? You decide.
Cut the bread into slices with a sharp bread knife, then cut the bread diagonally into triangles. Serve as a nibble or as an tasty morsel before dinner.

Fresh right out of the oven...mumsigt!!
This cake  will keep well wrapped up to three days at room temperature. Do not refrigerate the cake or it will get dry. It can be frozen for a least one month.

I loved this cake about 20 minutes right out of the oven. It is a fantastic treat for yourself. I would make this anytime we have friends around for a drink party. It is a very enjoyable little moreish goody you can give yourself anytime of the year. 

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