Bacon and Comté cheese savoury loaf cake

    1 hour

    This savoury loaf cake can be frozen whole or in slices - it's a great one to have ready when friends arrive unexpectedly or when you already have a lot to prepare for dinner. Very easy to take along on picnics, too.

    11 people made this

    Serves: 10 

    • 140g bacon
    • 3 eggs
    • 140g plain flour, sifted
    • 2 1/2 teaspoons baking powder
    • 60ml groundnut oil
    • 120ml milk
    • 100g grated Comté cheese

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Fry the bacon in a frying pan over medium heat. Drain fat from pan and place cooked bacon on kitchen paper to drain; slice bacon into bite-size pieces.
    2. Preheat oven to 190 C / Gas 5.
    3. Beat eggs with a whisk as though making an omelette. Add the sifted flour; mix well with a wooden spoon. Stir in baking powder, then oil and milk. Add the Comté cheese and the chopped bacon. No need for salt, it will already be salty enough with both the bacon and cheese!
    4. Pour mixture into a nonstick 450g (1 lb) loaf tin and bake for 45 minutes. Leave to cool on a wire rack before slicing.

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    Reviews in English (3)


     -  26 Jun 2012


    Thanks so much, GwynnWhite. We've updated the method and confirmed that it is baking powder, not yeast, that's used in this recipe. We'd love to hear how it works out second time round for you!  -  25 Jan 2016


    Milk is in the ingredients list but not mentioned in the method. I got something badly wrong, but I'm going to try again. I finished up with an outer crust and a softer inner, but the two were almost entirely unconnected. I cannot fairly award stars as I screwed it up. Oh yes, nearly forgot - baking powder in ingredients, yeast in method. Confusing for beginners. I tried it a second time and this time it was brilliant. My only real change from my first time screw up was that I ensured everything was warm - i.e. eggs and milk at room temperature, mixing bowl filled with warm water for about 15 minutes before use. My baking powder was measured using measuring spoons rather than a "real" tea spoon. In fact, everything according to the recipe but a bit more care than the first attempt. I (hand) whisked the milk into the eggs and ensured than there were no lumps of flour left when added to the egg/milk mixture. I also used a paper liner for my loaf tin. I placed the tin "across" the oven and cooked at 170 C for just over 40 minutes in my fan oven. With 15 minutes to go, I spun the tin through 180 degrees because it appeared to be cooking more at the front than the back. Delicious. Thank you Capucine. :-)  -  24 Jan 2016