Cake pesto, squash seeds and bacon

Salted cake is a must in my small kitchen, whether for aperitifs, picnics, buffets or other. I often use the same recipe base, which comes from the book The Cakes of Sophie, and I have fun adding ingredients according to my desires and the contents of the closet.

There, I tried a version pesto and squash seeds, little guy came into the kitchen and asked me to add ham, so we opted for bacon I had in the refrigerator.

The whole thing gives a well-scented cake, feel free to add a homemade pesto it will be even better. And if you're not many at home to enjoy this cake, feel free to make two small ones rather than a big one.
That's what I did by using a small cake pan,and freezing after baking the second cake. Thawing was quite fast, 2 hours at room temperature, and after 10 minutes in the oven at 150 degrees it is as fresh as the day it was made. A good tip to have one always ready in the freezer.

The recipe for pesto cake with bacon and squash seeds
  • 150g flour
  • 120g pesto
  • 3 eggs
  • 3 tablespoons squash seeds
  • 75g bacon matches
  • 10 cl semi-skimmed milk
  • 8 cl olive oil
  • 1 packet of baking powder
  • Salt, pepper
  1. Preheat the oven to 180 degrees, in rotating heat mode.
  2. Pour the flour into the bowl of your food processor. Add yeast, eggs, salt lightly and pepper.
  3. Mix everything and gradually add the oil and milk.
  4. When the dough is smooth, add the pesto, bacon and squash seeds, mix with a spatula.
  5. Pour the dough into a buttered and floured cake pan, unless it is made of silicone.
  6. Bake for 45 minutes. The cake is cooked when a knife is planted in it and the blade comes out dry.
Notes and suggestions
Batch-Cooking Tip: Double the proportions and freeze this whole cake or sliced. To thaw, leave for 2 hours at room temperature (or overnight in the refrigerator) then reheat for 10 minutes at 150 degrees.

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