Recipe courtesy of The French Pastry School - Chicago, IL
PREPARATION TIME: 30 MINUTES
BAKING TIME: 15 MINUTES
Mold: Mini Loaf Tray 9 Hole
INGREDIENTS FOR SAVOURY CAKE
Dijon mustard 3 Tbls + 1 tsp
Butter, unsalted, room temperature ½ cup+1 tsp
Salt ¾ tsp
Black pepper, ground ¾ tsp
Gruyere cheese, ﬁnely grated 1 cup + 2 Tbls
Eggs, room temperature 5 eggs
All-purpose ﬂour 1 ½ cup
Baking powder 2 Tbls
Fresh parsley, ﬁnely chopped ½ cup
PREPARE THE SWEET MIXTURE
Preheat the oven to 325°F/170°C.
Sift the ﬂour and baking powder together.
In a stand mixer with the whisk attachment, mix the mustard, butter, salt and pepper for 2 minutes on medium speed.
Mix in the gruyere cheese
Add in portions and alternating, the eggs and sifted ﬂ our on low speed until just combined.
Fold in the parsley.
Fill the mould 3/4 of the way full.
Bake for 15 to 17 minutes.
Allow to cool for 30 minutes and then unmold.
Download the recipe pdf here