Gruyère AOP loaf
A great classic of savoury pastries, this recipe is so popular and well known that even its name sounds ordinary. Its simple and modest base, when enhanced with a filling such as the Gruyère AOP in this recipe, reaches its full gourmet potential.
The word cake, known as a loaf in English, did not appear in the French language until 1795. Yet its presence dates back to ancient Egypt and small cakes that accompanied the deceased on their journey to the afterlife. Still in antiquity, Greek obloyeurs prepared their delicious oblara, which were made to honour the gods for whom they were intended.
A baking staple for young and old alike, the loaf is a reliable test of a cook's culinary skills and in our collective imagination it remains a beautiful proof of love for those close to us.
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1.3 dl35% cream
7 gof dry yeast
130 gGruyère AOP
160 gof Benichon mustard
- +butter to butter the mould
- Preheat the oven to 180°C (gas mark 6).
- In a bowl, mix together the flour, salt and yeast.
- Vigorously beat in the eggs and then the crème fraîche. Let the batter rest.
- Cut the Gruyère AOP into small 5mm cubes and stir them into the batter using a rubber spatula.
- Grease the loaf tin and pour the batter in, being careful to keep the edges of the tin clean.
- Insert the spatula into the middle of the mixture and lift it out again along the length of the tin. This helps the cake to rise and split along the middle.
- Bake for 30 to 35 minutes without opening the oven door so that an even temperature can be maintained.
- Use the Bénichon mustard to serve with the Gruyère AOP loaf.