Salty cakes with mozzarella and bacon
Salty cakes are a great and easy idea for a snack, office lunch, breakfast or even a buffet, just like I did on New Year’s Eve.
The versions are many and you can combine anything you can think of; fish (salmon, tuna etc), meat (chicken, pork), vegetables, cheese and so on.
I hadn’t made these particular cakes before and they were very good as others I’ve made in the past. I baked them in a muffin pan but you can use whatever cake mould you like or prefer.
By Vangelis Driskas in Extra Gourmet magazine of Eleftherotypia newspaper
- 2 ½ cups of all purpose flour
- 1 cup of yoghurt
- 1 cup of melted butter
- 2 balls of mozzarella
- 10 bacon slices
- 1 tsp baking powder
- 4 eggs
- 1 cup grained cheddar
- 1 cup grained parmesan + and a little bit more for sparkling in the end
- Salt, pepper
- Butter and flour for greasing the mould
- Preheat the oven at 356ο F
- Chop in small cubes and pieces mozzarella and bacon
- Mix well in a big bowl yoghurt, melted butter, eggs (slightly bitten), cheese (mozzarella, cheddar, parmesan), bacon, and a small pinch of salt.
- Add flour and mix well –if the mixture thickens too much, as in my case, add a little bit of milk (3-5 tbsp)
- Butter and flour the mould you will use and pour the mixture. Sprinkle with a little bit of parmesan and bake it for 30’ –if you use muffin mould- or for 45-60’ –if you use any other cake mould.