Red Pepper and Chèvre Savory Cake

In France, anything which is baked in a loaf pan is called a “cake” even if it is savory as this one is.  I learned to make a recipe for Cake aux poivrons rouges at On Rue Tatin, a cooking school in Normandy run by the American cookbook author, Susan Herrman Loomis. I’ve adapted it by adding my own ingredients and spices.  This makes a perfect accompaniment to a glass of champagne or any apéritif along with some Spanish Marcona almonds and small, black olives from Nice.

Ingredients:

1 ¾ cup (225 grams) all-purpose flour

1 Tablespoon baking powder

1 ½ teaspoons fine sea salt

¼ teaspoon piment d”Espelette or hot paprika

½ teaspoon Sarriette or Herbes de Provence

3 large eggs, at room temperature

1/3 cup whole milk, at room temperature

1/3 cup olive oil

4 ounces soft fresh chevre or goat’s milk cheese (115 grams), cut into small cubes and kept in the refrigerator until ready to be used

½ cup roasted red, yellow or green pepper roasted, seeded, peeled and cut into small ¼ teaspoon-sized pieces

½ cup Italian parsley, gently packed, and finely minced

1/3 cup Kalamata olives, pitted and finely chopped

Grated rind of one lemon

Cooking instructions:

Preheat oven to 350⁰F.

1.       Oil an 8-to-9 inch loaf pan then line with parchment paper.

2.       Sift together all the dry ingredients, including the herbs, into a bowl. Set aside.

3.       Drain the pepper cubes on a paper towel and pat dry. Set aside.

4.       In a separate bowl mix the eggs with a whisk until well blended, then add the milk and olive oil and mix thoroughly.

5.       Pour the wet ingredients into the bowl with the dry ingredients and using a spatula stir until blended but do not overwork or the cake will be tough.

6.       Gently fold in the small pieces of chèvre, roasted pepper cubes, olives, parsley, and lemon rind.

7.       Turn mixture into the mold and bang the pan on the counter to release any air bubbles.

8.       Cook in the oven for 50-55 minutes in the center of the oven until a cake tester comes out clean.

9.       Remove cake from the oven and allow to rest on a wire rack for 10 minutes before turning out. 

10.   Peel off parchment paper and allow cake to continue cooling to room temperature.

11.   The cake can be stored on the counter for two days if tightly wrapped.

Serves: 10

Wine recommendations:  A kir; Lillet, or any dry sparkling wine such a Crémant from Alsace, Burgundy or the Loire; Rosé de Provence; a red from Bandol, or naturally, a champagne

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