Cake de aceitunas negras, queso de cabra y bacon {Black olives, goat cheese and bacon cake}

8 abr 2017

{Scroll down for English recipe}

¡Hola a todos! Hoy os traigo un cake salado, muy fácil de hacer, con queso de cabra, bacon y aceitunas negras.



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Aunque todos estamos muy acostumbrados a comer las aceitunas como tapa, ya que es una de las tapas que nunca falla, este ingrediente es muy versátil puesto que al reunir los 4 sabores básicos combina a la perfección con cualquier otro tipo de ingrediente, pudiéndolas incorporar en muchas recetas, como es el caso del cake que os traigo hoy.


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Si queréis conocer mas información sobre las propiedades de las aceitunas podéis visitar la web de Aceitunas, la reina de las tapas. En el caso de mi receta, las aceitunas negras en concreto tienen un alto contenido de hierro, alcanzando el 45,5% de la cantidad diaria recomendada. Por otro lado tienen un 77% de ácido oleico, una grasa instaurada. También podéis visitar su Instagram, su Facebook o su Twitter para conocer más información.


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¿En que recetas utilizáis vosotros aceitunas? A ver si entre todos encontramos diversas opciones :)
Aquí os dejo yo mi propuesta, este cake muy sabroso que saqué de la revista Food & Wine.


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Ingredientes:
100 g de bacon a tiras
340 g de harina
2 c.c. levadura química
1 c.c. de cayena molida
1/2 c.c. de sal
4 huevos L
120 g de buttermilk (o usar 240 ml de leche con 4,5 c.c. de zumo de limón y dejarlo cortar, luego pesar 120g)
59 ml de aceite de oliva
2 c.c. de mostaza de Dijon
170 g de queso de cabra desmenuzado
133 g de parmesano rallado
100 g de aceitunas negras sin hueso
2 c.c. de tomillo fresco

Precalentar el horno a 180ºC.

Pintar un molde de cake con mantequilla fundida y forrar con papel sulfurizado. Reservar.

Saltear el bacon en una sartén hasta que esté crujiente, unos 8-10 minutos. Escurrir encima de papel absorbente.

En un bol mezclar la harina con la levadura química, la cayena y la sal. En otro bol batir los huevos con el buttermilk, el aceite de oliva y la mostaza. Hacer un hueco en el centro de los ingredientes secos e incorporarle la mezcla de huevo. Remover sólo hasta que todo esté mezclado. Agregar el queso de cabra, el parmesano, el bacon, el tomillo y las aceitunas y mezclar que quede bien repartido. Poner la masa en el molde y allanar la superficie.

Hornear el cake hasta que esté dorado en la superficie y al insertar un palillo en el centro este salga limpio, de 35 a 40 minutos. Dejar enfriar por 15 minutos, sacar del molde y dejar enfriar del todo encima de una rejilla. Cortar el cake en rebanadas y servir. 



Ingredients:
100 g bacon cut into strips
340 g flour
2 tsp baking powder
1 tsp ground cayenne
1/4 tsp salt
4 large eggs
120 g buttermilk
59 ml olive oil
2 tsp Dijon mustard
170 g crumbled goat cheese
133 g grated parmesan cheese
100 g black olives
2 tsp minced thyme leaves

Preheat oven to 180ºC.

Coat a cake mold with cooking spray and line the mold with parchment paper. Set aside,

In a saucepan cook the bacon over moderate heat until crispy, 8 to 10 minutes. Drain on paper towels.

In a bowl whisk the flour with the baking powder, cayenne and salt. In another bowl whisk the eggs with the buttermilk, olive oil and mustard. Make a well in the center of the dry ingredients and stir in the egg mixture until just combined. Fold in the goat cheese, parmesan, bacon, thyme and olives. Scrape the batter into the cake mold and smooth the surface.

Bake the cake until golden on top and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 15 minutes, Take the cake out of the mold and let it cool completely in a rack oven sheet. Cut the cake into thick slices and serve.

20 comentarios :

  1. ¡Qué buenísima pinta tiene este "cake", Anna! Lo haré seguro, porque me encantan los ingredientes de los que se compone. Ya te contaré qué tal el resultado.
    Un abrazo.
    Adrián

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    Respuestas
    1. ¡Muchísimas gracias Adrián! La verdad es que la combinación de sabores es muy rica y queda genial. Además aguanta bastante tiempo tierno que es un plus. Ya me cuentas como te ha quedado :)

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  2. ¡Me encanta! No suelo preparar este tipo de cakes salados, pero este me ha llamado especialmente la atención, así que lo envío a la cola de recetas para probar próximamente! He seguido algunas de tus recetas anteriormente, así que estoy segura de que no decepcionará :)
    Un saludo,
    Patricia.

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    Respuestas
    1. Muchas gracias Patricia por tu comentario. Me alegro que te haya gustado y que me digas que las recetas que hago te salen bien, esa siempre es mi intención, no publicar nada que no esté comprobado que salga y intentar explicarlo todo lo mejor posible.

      Espero que te salga genial y que te guste.

      Un saludo,
      Anna

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Muchas gracias por tu visita y por dejarme un comentario, se que requiere una parte valiosa de tu tiempo y lo valoro muchísimo.

Si tienes cualquier duda sobre la receta, hay algo que no entiendes, etc... ¡preguntámelo!, aunque me es imposible contestar a todos los comentarios en este caso siempre contesto de forma individual.

Gracias por pasar por mi cocina.