Hazelnut, cheddar, and candied bacon savory cake
Cakes

This recipe is inspired by one of my favorite breakfasts in college, from the Dewitt Cafe in downtown Ithaca, NY, an omelette with extra sharp upstate New York cheddar, hazelnuts, and bacon. Here I've hybridized the eggs and bacon with a much more portable quick bread because I'm much more likely to eat breakfast on the go these days. I've used Rachel Khoo's savory picnic cake recipe from her book Little Paris Kitchen loosely as a base, substituting fresh hazelnut flour for some of the AP flour, and adding my own savory filings. Enjoy!
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