Ingredients
- 3 eggs
- 150g of flour
- 1 sachet of yeast
- 10cl of sunflower oil
- 12.5cl of whole milk
- 80g of dried duck breast which has been cut into slices
- 10 prunes (preferably pruneax d’Agen)
- 1 pinch of salt
- 2 pinches of pepper
Preparation
- Preheat the oven to 180° C (gas mark 4).
- Remove the stones from the prunes and then cut them into small chunks.
- Remove all fat and grease from the duck breast and then cut into similarly sized small chunks.
- Melt the butter in the microwave and then hot the milk up over low heat.
- In a salad bowl, whisk the eggs until the consistency is frothy.
- Add the flour, yeast, salt and pepper to this mix.
- Stir well.
- Slowly pour in the oil and warm milk.
- Add the grated Gruyère cheese, duck breast and prunes.
- Stir well.
- Pour into an ungreased oven mould and bake for 45 minutes.
- Ensure the cake is properly cooked in the middle by poking it with a cooking needle – when you remove it this should come out dry.
- Leave the cake to cool for 10 minutes prior to unmoulding and serving.
