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Savory Cake with Dates, Chorizo and Orange https://www.metro.ca/userfiles/image/recipes/cake-sale-aux-dattes-au-chorizo-et-aux-oranges-10009.jpg PT20M PT45M PT1H05M
Preheat the oven at 350°F (180°F)Prepare a small bread mould 5 by 3 inches ((13 cm x 7.5 cm) by either coating it with butter and then sprinkling flour in it (removing the excess flour when done) or by lining it with parchemin paper. Reserve.In a skillet over medium heat, cook the chorizo sausage until nicely browned.Remove the excess fat and add the onion. Continue cooking until the onion is translucent.Remove from the heat, draining the fat away and reserve.In a bowl, combine the flour, baking powder, salt, pepper, orange zest, dates and the almonds. Reserve.In the large bowl of an electric or a hand mixer, beat the eggs on high speed until they become pale in color and have tripled their volume (about 4 minutes).Reduce the speed and add the olive oil and the Dijon mustard.Incorporate the dry ingredients, the onion, the chorizo into the egg mixture alternating with the milk.Stop beating and add the cheese.Mix with a spatula.Transfer the cake mix into the mould and cook for 30 to 35 minutes or until a toothpick insterted in the center of the cake comes out clean.Remove from the oven and let it rest for a few minutes before unmoulding and slicing.You could serve the cake with some sour cream.
8
3 4 4 2
1/2 chorizo sausage, diced 1/2 onion, peeled and finely sliced 2 Tbsp. + 3/4 cup (220 mL) all purpose flour 3/4 tsp. (4 mL) baking powder a small pinch of salt fresh ground pepper zest of 1/2 an orange 2 Tbsp. + 1/4 cup (95 mL) dates, pitted and cut in strips 2 Tbsp. (30 mL) slivered almonds, roasted 2 egg 2 Tbsp. (30 mL) olive oil 1/2 tsp. (3 ml) Dijon mustard 1/2 cup (125 mL) 2 % milk 1/2 cup (125 mL) strong cheddar cheese, shredded
Savory Cake with Dates, Chorizo and Orange

Savory Cake with Dates, Chorizo and Orange

Rate this recipe
4 Votes
8
portions
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1/2
    chorizo sausage, diced
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  • 1/2
    onion, peeled and finely sliced
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  • 2 Tbsp. + 3/4 cup
    (220 mL)
    all purpose flour
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  • 3/4 tsp.
    (4 mL)
    baking powder

  • a small pinch of salt

  • fresh ground pepper

  • zest of 1/2 an orange
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  • 2 Tbsp. + 1/4 cup
    (95 mL)
    dates, pitted and cut in strips
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  • 2 Tbsp.
    (30 mL)
    slivered almonds, roasted
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  • 2
    egg
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 1/2 tsp.
    (3 ml)
    Dijon mustard
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  • 1/2 cup
    (125 mL)
    2 % milk
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  • 1/2 cup
    (125 mL)
    strong cheddar cheese, shredded
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Imprimer ma sélection

Preparation

Preheat the oven at 350°F (180°F)

Prepare a small bread mould 5 by 3 inches ((13 cm x 7.5 cm) by either coating it with butter and then sprinkling flour in it (removing the excess flour when done) or by lining it with parchemin paper. Reserve.

In a skillet over medium heat, cook the chorizo sausage until nicely browned.

Remove the excess fat and add the onion. Continue cooking until the onion is translucent.

Remove from the heat, draining the fat away and reserve.

In a bowl, combine the flour, baking powder, salt, pepper, orange zest, dates and the almonds. Reserve.

In the large bowl of an electric or a hand mixer, beat the eggs on high speed until they become pale in color and have tripled their volume (about 4 minutes).

Reduce the speed and add the olive oil and the Dijon mustard.

Incorporate the dry ingredients, the onion, the chorizo into the egg mixture alternating with the milk.

Stop beating and add the cheese.

Mix with a spatula.

Transfer the cake mix into the mould and cook for 30 to 35 minutes or until a toothpick insterted in the center of the cake comes out clean.

Remove from the oven and let it rest for a few minutes before unmoulding and slicing.

You could serve the cake with some sour cream.

Source : Zeste

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