Honey, Gorgonzola and Rosemary Savoury Cake
It’s summer here in France and we’re in the middle of a blazing heatwave. Some nights, sleeping with the window open, I am awakened by the smell of the day’s leftover smoke from field fires. This is the Plaine de Beauce, France’s breadbasket agricultural region, and the tiniest spark from a piece of indigenous flint hitting the blades of the harvesting machines can set the über dry wheat sheaves on fire. I am thankful that my house is shielded by the valley and that we have very good sapeurs-pompiers or firemen. My neighbours come around for apéritifs and we chat about the week’s events while nibbling on slices of one of my favourite cocktail buffet offerings, a delightfully delicious Honey, Gorgonzola and Rosemary Savoury Cake.
Honey, Gorgonzola and Rosemary Savoury Cake
This loaf is a subtly delightful combination of sweet and savoury flavours that is perfect as a pre-dinner treat with cocktails or a crisp white wine. The original recipe is by Alba Pezzone and I found it in the French cooking magazine Elle à Table. I have been making it since at least 2007, before I even had a Thermomix. I can assure you, it is much easier to make in your Best Friend in the Kitchen! Serves 8 to 10 with a rocket salad as a starter or a quick lunch or more as a pre-dinner appetizer. It’s great party food too, and it won’t last long on a buffet table!
Ingredients
75 g Parmesan cheese, cut into 3 or 4 chunks
3 eggs
135 g unsalted butter, diced
2 or 3 sprigs of fresh rosemary
160 g milk at room temperature
200 g self-raising flour – or – 200 g plain flour + 10 g baking powder + 1 tsp. bicarbonate of soda
3 tablespoons liquid honey
150 g Cashel Blue, Gorgonzola or other salty blue cheese
Method
- Preheat the oven to 180° C. Generously grease and flour a rectangular loaf tin. Grate Parmesan by dropping on the running blades of your Thermomix (through the hole in the lid) 10 to 15 seconds/Speed 9. Set aside.
- Separate the eggs, reserving the yolks. Insert Butterfly Whisk into a clean, dry, grease-free TM bowl. Add the egg whites and 2 pinches of salt to your Thermomix bowl and beat 3 minutes/Speed 2 ½ to 3 or until stiff peaks form. Transfer carefully to a large bowl.
- Weigh the butter into the TM bowl (no need to rinse) and melt it 50° C/4 minutes/Speed spoon. While your Thermomix is working, cut the blue cheese into cubes or strips. Tear the leaves off the rosemary branches.
- When the butter is melted, add the egg yolks, weigh in the milk and flour and mix 20 seconds/Speed 5. Scrape sides of TM bowl with spatula. Mix again 20 seconds/Speed 5 or until you get a smooth batter.
- Add honey, Parmesan and rosemary; mix 10 seconds/Speed 5. Add 1/3 of your whisked egg whites to the TM bowl and mix 15 seconds/Speed 2, using the Thermomix spatula through the hole in the lid to help mix. When completely mixed in, transfer the mixture to your large bowl and delicately fold it into the remaining beaten egg whites.
- Assemble the cake:
Spread 1/3 of the batter in the bottom of the loaf tin. Spread half the Gorgonzola/Cashel Blue/cheese cubes or strips evenly on top and cover with another 1/3 of the batter. Make a second layer with the remaining cheese strips or cubes, and then cover with the rest of the batter. Bake for 45 minutes; cool completely on a wire rack before removing from the tin.
To serve, cut into 2-cm slices or into cubes on toothpicks and serve with a glass of white wine such as a Riesling or an Albarino – delicious!
Bon appétit !
Looking for more party food ideas? Try my absolute favourite Spicy Parmesan Shortbread Biscuits !
Thanks, Nora! This one’s a real winner!
Love savoury cakes, especially the ones with cheese in it!