Savory Cake with Bucherondin & Marinated Sun-Dried Tomatoes | culture: the word on cheese
Savory cakes are one of the culinary delights I have fallen in love with in France, and I wanted to try my hand at making one here
Ingredients
- 3 eggs
- 1⅓ cup flour
- 2 teaspoons baking powder
- ½ cup whole milk
- ⅓ cup vegetable oil
- 3.5 oz or about 1 cup grated Gruyère, Comté, or Emmantaler cheese
- 6 oz Bucherondin
- 1 oz marinated sun-dried tomatoes
- Pinch of dried oregano
- 2 pinches of salt
- Dash of pepper
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