Lardon and olive cake

Time 1 hour 10 minutes
Yields Serves 10 to 12
Lardon and olive cake

Heat the oven to 350 degrees. Butter a 9-by-5-inch loaf pan.


Cook the lardons in a small heavy-bottomed saute pan over medium-high heat to render the fat. Drain on paper towels.


In a mixing bowl, combine the flour, baking powder, baking soda and black pepper. In a measuring cup, combine the milk, olive oil and eggs and mix well.


Make a well in the center of the dry ingredients and add the wet mixture. Mix well. Fold in the lardons, olives and Gruyere.


Scrape into the prepared pan. Bake 40 to 50 minutes, or until an inserted toothpick comes out clean. Serve at room temperature or slightly warmed.

Adapted from Marie Joseph de Jesse.

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