‘Le cake’ aux olives et reblochon from A Table in the Tarn: Living, Eating and Cooking in South-west
In the past three years French cooks have been swept by a craze for ‘les cakes’. I am not sure how the misunderstanding occurred, but by cake they do not mean something round and sweet, but...
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Ingredients
- 2 tbsp freshly chopped herbs
- 110 g cubed Reblochon or other semi-soft cheese
- 40 g melted butter
- 225 ml milk
- 175 ml crème fraîche
- 1 large egg
- 75 g lardons
- handful of black olives, rinsed, dried, pitted and coarsely chopped
- 85 g Parmesan cheese, coarsely grated
- 500 g plain flour
- 1 tbsp baking powder
- ¼ tsp cayenne pepper
- 1 tsp salt and plenty of ground black pepper
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