|Part cake.Part bread kind of like a spork...|
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.http://www.onruetatin.com/
|Organic unsulphured apricots available in most groceries. They are dark in color naturally.|
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.)
|foaming the eggs|
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|
|cake, bread ..... LE CAKE..or bread..? You decide.|
|Fresh right out of the oven...mumsigt!!|
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.