|Molino Cosma superfine (“1”) flour||200 g|
|Diced smoked pancetta||150 g|
|Fresh cream||100 ml|
|Extra virgin olive oil||60 ml|
|1 sachet baking powder|
|Grated Parmigiano Reggiano||100 g|
|Groviera or Leerdammer||100 g|
To prepare the savoury pound cake, start by sifting the flour and baking powder into a bowl, then add the finely grated Parmesan cheese Blend the ingredients together well then add the grated leerdammer and diced smoked bacon (we recommend pan-frying it first to lose some of the fat) and stir everything together.
Trickle on the extra virgin olive oil. In another bowl, beat the eggs with the cream and milk, season with salt and pepper and add the resulting liquid to the flour, cheese and bacon mixture. Stir with a wooden spoon until the ingredients are well blended. Grease and flour a 1-litre cake tin and pour the mixture into it.
Level the surface with the back of a spoon and bake in a preheated oven at 180°C for 45/50 minutes, testing with a toothpick to make sure it is cooked inside. When the savoury pound cake is cooked, allow it to cool a little before removing from the mould then let it cool completely on a wire rack.
Serve your savoury pound cake in slices!