A moist, whiskey-flavored cake with smoked ham and hazelnuts. What a snack!
Serves: 6-8 Prep. time: 20′ Cooks in: 40′ Ready in: 60′
5 tbsp whiskey
150 g hazelnuts, toasted + a few extra for sprinkling
200 g smoked ham, diced
150 g flour + a little extra
1 tsp baking powder
3 large eggs
½ cup butter or extra-virgin olive oil, melted
½ cup milk
120 g Roquefort or other blue cheese, diced
1½ tbsp mustard
1 pinch salt
Preheat oven at 180oC/fan. In a bowl, mix flour with baking powder and salt.
In the bowl of your stand mixer beat eggs with sugar until white and fluffy. Add flour mix and when combined, add milk gradually, then mustard, whiskey and butter or oil.
In a bowl mix smoked ham, cheese and hazelnuts, dusting with a little flour and black pepper. Incorporate in the cake mixture stirring with a spatula.
Transfer mix in a 8x20cm terine buttered and dusted with flour, sprinkle with a few extra hazelnuts and bake for 35-40 λεπτά. The cake is done when a knife inserted in the middle comes out clean.
Cool for 5 minutes in the tin and then cool completely on a wire rack. Serve warm or cold.
Photo: Konstantinos Kafiris
Και η ελληνική συνταγή: Πικάντικο κέικ με ουίσκι, φουντούκια και ζαμπόν