Olive And Reblochon Cake

• 1 cup cubed pancetta
• Handful of black olives pitted and chopped
• 3/4 cup Parmesan cheese, grated
• 4 cups flour
• 1 tablespoons baking powder
• 1/4 teaspoons cayenne pepper
• 1 teaspoon salt and plenty of ground pepper
• 1 cup cubed semisoft cheese
• 2 tablespoons freshly chopped herbs
• 1 cup milk
• 3 1/2 tablespoons melted butter
• 1 egg
• 3/4 cup creme fraiche

1. 1. Fry the pancetta until just beginning to brown. Cool and mix in the olives.
2. 2. Grease the pan and sprinkle half the Parmesan evenly over the base.
3. 3. Whisk the flour, baking powder and seasons in a large bowl. Mix in the cheese, herbs, pancetta and olives.
4. 4. In a small bowl, whisk the milk, butter, egg and creme fraiche. Fold the wet into the dry-the mixture is meant to be thick and sticky.
5. 5. Turn into a pan, sprinklewith remaining Parmesan and bake 45-50 minutes at 350 degrees.
6. 6. Coold in the pan for 10 to 15 minutes and turn out and serve.

pancetta, handful of black olives, parmesan cheese, flour, baking powder, cayenne pepper, salt, semisoft cheese, herbs, milk, butter, egg, creme fraiche

Taken from www.epicurious.com/recipes/member/views/olive-and-reblochon-cake-50062825 (may not work)