This was an adventure, considering I had never made a savory cake before. On my way home last Friday I was imagining exactly how I wanted it to turn out- and trying to figure out which ingredients (and in which proportions) would make it work best.
I didn’t want a dry cake- that was sure. I wanted it to be light, smooth and moist (while being cooked all the way through). I knew what I was up against and all the pitfalls I was likely to fall into. Moist. How can I make it moist? I wanted it to be like a yogurt cake- et voilà- there, in the late afternoon sunlight, I decided what I’d make- more or less a yogurt cake without the sugar.
I also knew I wanted it to be light- well, as light at a cake packed with creamy Roquefort cheese can be. So, I decided (for, I think, the first time ever) not to use butter because, with the cheese, it would just be too much. Instead, I opted for canola oil, which doesn’t have an overpowering flavor.
In the end, I was very satisfied with my blog’s birthday cake!
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 cup canola oil
1 cup yogurt
1/2 cup grated gruyère cheese
3/4 cup Roquefort
2/3 cup walnuts
1 pear (cut into small pieces)
2. Beat eggs and mix in wet ingredients (oil, yogurt), in a separate bowl.
3. Add wet ingredients to dry ingredients. Mix as little as possible so the cake will be light and airy!
4. Add the remaining ingredients. Still mixing as little as possible.
5. Bake in the oven at 350° F for about 35 minutes. The top should be slightly browned and the cake fully cooked (difficult to tell since the cheese will be melted).