1

材料
培根150克
大葱2根,切圈
鸡蛋4个
芥末籽酱30克
格吕耶尔芝士100克
帕玛森干酪50克
面粉120克
泡打粉10克
烟熏甜椒粉5克
百里香叶2克
枫糖浆20克
盐和磨碎的黑胡椒少许

做法
1.在蛋糕模上铺好烘焙纸。预热烤箱至180°C。
2.把1升水烧滚,拌入10克盐,加入大葱汆烫2-3分钟至熟软,快速进入冰水中,捞起拍干。
3.把50克培根切成小条,小火煎至金黄酥脆待用。
4.保留2大匙培根油,和鸡蛋、泡打粉、面粉、百里香、甜椒粉混合均匀成面糊,适量调味。
5.加入煎香的培根条和汆烫好的大葱拌匀。
6.把剩余培根均匀贴在烤模内层,倒入面糊。
7.放进烤箱烤30分钟至金黄。
8.烤好后取出,底部朝上晾凉。
9.脱模后搭配温热的枫糖浆享用即可。

Bacon Savoury Cake

Ingredients
150g bacon
2 leek, cut into rings
4 eggs
30g grain mustard
100g Gruyere cheese
50g Parmigiano Reggiano
120g plain flour
10g baking soda
5g smoked paprika
2g thyme leaves
20g maple syrup
salt and cracked black pepper to taste

Method
1. Line greaseproof paper in a cake tin. Preheat oven to 180°C.
2. Boil 1 litre of water and season with 10g salt. Blanch leeks for 2-3mins until tender. Quickly soak leeks in ice water, pat dry.
3. Cut 50g bacon into batons, slowly pan-fry until slightly brown yet not crispy. Set aside.
4. Reserve 2tbsp Bacon fats and mix with eggs, baking powder, flour, thyme, paprika in a separate mixing bowl. Season well.
5. Add bacon batons and blanched leeks into mixture. Mix well.
6. Line remaining bacon at the side of cake tin. Fill with batter.
7. Bake in oven for 30mins until golden brown.
8. Once cooked, let cakes rest with base facing upwards.
9. When cakes are cool, unmold and glaze with warm maple
syrup.

食谱提供: Plentyfull
地址:9 Raffles Boulevard, #01-79/80 Millenia Walk
电话:6493 2997
电邮:hello@plentyfull.com
示范厨师: Chef Victor Loy
餐馆总厨 Head Chef

text: 若昕 photo: Kin@Say Cheese Studios