French Dutch English German Spanish

Cake at Pont-l'Evêque

Quick to prepare, this cake is often used for picnics by the sea or in the green Normandy meadows. Young and old alike throw themselves on this cake with a smoky and cheesy taste, the little Pont l'Évêque dices caramelize even on the edges, enough to make it even more delicious. One thing is certain, there is not a crumb left at the end of the meal.

 

For 1 cake :

  • 200g of flour
  • 3 egg
  • 250 ml of milk
  • 100g of butter
  • 100g minced smoked ham
  • 200g of Pont l'Évêque AOP
  • ¾ sachet of baking powder
  • Salt pepper

Preheat oven to 180 ° C.

Butter a cake tin.

Melt the butter in a bain-marie.

Crack the eggs and beat them with salt and pepper.

Gradually incorporate the flour with the baking powder.

Add the smoked ham.

Cut the Pont l'Évêque into small cubes and add it to the preparation.

Pour the cake machine into the mold and put in the oven for 45 minutes of cooking.

Wait until the cake is completely cooled before removing it from the mold.

My travel book